Skip to main content
Pan-Seared Duck Breast
Pan-Seared Duck Breast

Pan-Seared Duck Breast

with Duck-Fried Potatoes, Asparagus, and Grape Tomatoes

Recipe Development Team
Recipe Development TeamPublished on July 28, 2017

Duck is the attention-getter of the poultry world—with its lusciously rich meat, it almost never fails to make an impression. Here, you’ll be using it two ways to assure that this meal is one to remember: first, breasts are seared in the pan until the skin is rendered and crisp, then the potatoes are tossed in the drippings to give them a marvelous flavor that lingers.

Tags:
Gluten-free
Allergens:
Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

12 ounce

Fingerling Potatoes

6 ounce

Asparagus

¼ ounce

Chives

12 ounce

Duck Breasts

4 ounce

Grape Tomatoes

1 unit

Chicken Demi-Glace

(Contains: Milk)

Not included in your delivery

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving
Energy (kJ)3556 kJ
Calories850 kcal
Fat66 g
Saturated Fat24 g
Carbohydrate40 g
Sugar8 g
Dietary Fiber7 g
Protein30 g
Cholesterol190 mg
Sodium610 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Paper Towel
Strainer
Large Pan
Pot

Instructions

Boil Potatoes and Prep
1

Wash and dry all produce. Cut potatoes in half. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 15 minutes. Drain well and return to pot. Meanwhile, trim off and discard bottom woody ends from asparagus. Mince chives. Pat duck dry with a paper towel.

Cook Duck
2

Season duck generously with salt and pepper, then place skin-side down in a large pan. Cook over medium heat until skin is crisp and most of the fat has rendered, 10-12 minutes, pouring off and reserving fat as it renders. (TIP: Lower heat if skin burns.) Flip duck over and cook to desired doneness, 2-5 minutes more. Remove from pan and let rest.

Crisp Potatoes
3

Add just enough reserved duck fat to pot with potatoes to cover bottom surface. Place pot over medium-high heat and cook potatoes, tossing, until skins are crisp and browned, 3-5 minutes. Remove from pot and season with salt and pepper.

Cook Veggies
4

While potatoes cook, add asparagus, tomatoes, and a drizzle of duck fat to pan used for duck over medium-high heat. Cook, tossing occasionally, until asparagus is lightly browned and tender and tomatoes burst, 3-5 minutes. Season with salt and pepper. Remove from pan and transfer to a plate.

Make Sauce
5

Add demi-glace, ¼ cup water, and 2 TBSP butter to same pan. Bring to boil, then remove from heat. Stir to combine. Season to taste with salt and pepper.

Finish and Plate
6

Slice duck crosswise. Divide between plates along with potatoes and veggies. Spoon sauce over everything. Sprinkle with chives.

More delicious recipes with similar ingredients

Lobster Ravioli Lasagna Gratin

Lobster Ravioli Lasagna Gratin

with Heirloom Grape Tomatoes and Asparagus
Crispy Pork Milanese

Crispy Pork Milanese

with Cheesy Potatoes and Blistered Tomatoes
Pan-Seared Chicken & Orecchiette Primavera

Pan-Seared Chicken & Orecchiette Primavera

with Parmesan Cream Sauce & Spring Veggies
Spring Tortelloni Gratin

Spring Tortelloni Gratin

with Basil Pesto & Asparagus
Mediterranean Couscous with Salmon

Mediterranean Couscous with Salmon

plus Chickpeas, Zucchini & Grape Tomatoes
Parmesan Herb-Crusted Salmon

Parmesan Herb-Crusted Salmon

with Garlic Mashed Potatoes, Asparagus & Creamy Mustard Sauce
Porktacular Bacon Fondue Brunch Platter

Porktacular Bacon Fondue Brunch Platter

with Maple Sausage, Roasted Potatoes & Garlic Toasts
Balsamic-Drizzled Skirt Steak

Balsamic-Drizzled Skirt Steak

with Garlic Herb Toasts and Pear Salad
Maple-Glazed Duck

Maple-Glazed Duck

with Blood Orange Salad and Rosemary Fingerling Potatoes
Crab Cakes Under a Meyer Lemon-Dressed Salad

Crab Cakes Under a Meyer Lemon-Dressed Salad

with Fingerling Potatoes and Lemon Aioli
Sirloin with Chive Butter Sauce

Sirloin with Chive Butter Sauce

with Crispy Parmesan Potato Rounds and Blood Orange Salad
10-oz Ribeye and Mustard Peppercorn Sauce

10-oz Ribeye and Mustard Peppercorn Sauce

with Chive Mashed Potatoes and Roasted Broccoli
Seared Sirloin Steak

Seared Sirloin Steak

with Garlic Herb Butter, Chive Mashed Potatoes, and Honey Roasted Carrots
Asparagus Risotto

Asparagus Risotto

with Garlic Herb Butter and Parmesan
Steakhouse-Style Steak & Wedge Salad

Steakhouse-Style Steak & Wedge Salad

Elevated Dinners, Impressively Easy
Crispy Prosciutto & Fonduta Burgers

Crispy Prosciutto & Fonduta Burgers

with Truffled Potato Wedges & Mixed Green Salad
Beef Wellington with Mushroom Sauce

Beef Wellington with Mushroom Sauce

with Chive Mashed Potatoes, Horseradish Sauce & Cherry Walnut Salad
Chimichurri Chicken Paillards

Chimichurri Chicken Paillards

with Sweet Potato Wedges and a Green Salad
Steak Caprese

Steak Caprese

with Mozzarella, Tomatoes, and Herbed Potatoes
Sausage Pepper Pasta for Dinner

Sausage Pepper Pasta for Dinner

with Sausage Sub Sandwiches for Lunch

This week's must-try HelloFresh recipes