Seared Duck Breasts with Fresh Peaches is an elegant, restaurant-worthy entree that will thrill all the duck fans you know!
This seared then roasted duck breast recipe is the starting point for numerous other versions! Take this technique and add your favorite fruits and seasonings!
Seared Duck Breasts with Fresh Peaches
I began cooking this week’s French Fridays with Dorie recipe with optimism. The hubby likes duck. The hubby likes peaches. I was hopeful Dorie would be in his good graces again…last month was a bust, in his opinion. Wheatberries…uh, no. Cherry clafoutis…no, we only drink our cherries in Koolaid. Swordfish? Heaven forbid. And dieter’s tartine? No way I could disguise the dreaded cucumbers.
But he does like duck…a lot. And Ms. Greenspan provided us with a duck recipe layered with a multitude of flavors: thyme, garlic, honey, ruby port, vinegars, and butter. I think we have a winner with these Seared Duck Breasts with Fresh Peaches!
How to Make Seared Duck Breasts at Home
- This elegant entree took less than an hour from the pan to the table. Not bad for a gourmet entree!
- The toughest chore was finding a knife sharp enough to score the duck fat…but once that was done, it was smooth sailing.
- The duck breasts were seared in a hot pan, fat side down, for 8 minutes, then flipped for 3 more. They were popped in a warm oven while he peach halves partied in the sauté pan in a tablespoon of the duck fat with a few garlic cloves and a sprig of thyme.
- A quick, gourmet pan sauce was made after removing the peaches by bringing a mixture of honey, port, balsamic vinegar, champagne vinegar and any collected duck juices to a gentle simmer.
- Finished off with a wee bit of butter, it was the perfect foil to the duck and peaches. To quote Bill (even though he has forbidden me to do so), “Dorie has finally redeemed herself.” He adored this dinner! We all did.
Find more delicious Entree Recipes to help with your meal planning!
- 2 pounds duck breasts (2 large or 4 small), at room temperature
- Freshly ground black pepper
- 1 thyme sprig
- 3 cloves of garlic, smashed, but not peeled
- 4 ripe, but firm peaches, peeled, halved with pits removed
- 1 teaspoon honey
- 2 tablespoons ruby port
- 2 tablespoons balsamic vinegar
- 2 tablespoons white wine vinegar
- 1 1/2 tablespoons cold butter, cut into 3 or 4 pieces
- Preheat oven to 250º.
- With a sharp knife score the duck skin and into the fat with a criss cross pattern. Do not cut into the meat. Season with salt and pepper.
- Heat a skillet or Dutch oven over medium high heat. When pan is hot, place duck breasts in pan skin side down. Cook for about 8 minutes till skin is brown and crispy. Turn breasts over and cook another 3 minutes for very rare and 2 minutes longer if you'd like them a little more done.
- Remove breasts from pan and onto a sheet pan. Tent with foil and place in oven for 5 more minutes.
- To make sauce, pour off all but one tablespoon of fat from the pan. Turn burner to medium heat and add garlic and thyme. Stir then lower the heat, add peaches and toss to coat. Cook for about 5 minutes till lightly browned. Remove to a plate and discard fat in pan.
- With burner on low, add honey to pan and cook for a minute. Add vinegars and port and bring to a boil. Season with salt and pepper. Reduce heat and vigorously whisk in butter, one piece at a time, till a smooth sauce forms. Add any juices from the duck breast to the sauce and whisk to incorporate. Add duck breasts back to pan and coat with sauce.
- Slice duck breasts and serve with sauce and peaches.
Recipe from Around My French Table by Dorie Greenspan
Amount Per Serving: Calories: 538 Total Fat: 29g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 17g Cholesterol: 320mg Sodium: 422mg Carbohydrates: 9g Net Carbohydrates: 0g Fiber: 1g Sugar: 6g Sugar Alcohols: 0g Protein: 56g