Best 8 Roast Duck Breast With Balsamic And Apricot Sauce Recipes

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Introducing a culinary journey that will tantalize your taste buds and leave you craving for more – a comprehensive guide to cooking roast duck breast with balsamic and apricot sauce. This delectable dish, characterized by its succulent duck breast, savory balsamic glaze, and sweet-tart apricot sauce, promises an explosion of flavors that will delight your palate. Whether you're a seasoned chef or a novice cook, this article will equip you with the essential knowledge and techniques to create a masterpiece that will impress your family and friends. Prepare to embark on a culinary adventure as we unveil the secrets behind this exquisite dish, turning your kitchen into a haven of delectable aromas and unforgettable tastes.

Check out the recipes below so you can choose the best recipe for yourself!

PAN ROASTED DUCK BREAST



Pan Roasted Duck Breast image

Provided by Food Network

Categories     main-dish

Time 2h20m

Yield 6 servings

Number Of Ingredients 19

3 Muscovy duck breasts (about 1 1/2 pounds)
Kosher salt and freshly ground black pepper
Potato Rosti, recipe follows
Blueberry Green Peppercorn Chutney, recipes follow
1 pound Yukon Gold potatoes
1/4 cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
2 cups brown sugar
1/4 cup raspberry vinegar
1/4 cup red wine vinegar
1/4 cup white wine vinegar
4 cups blueberries, fresh or frozen
1 cup minced onion
1/4 cup green peppercorns *
1 lemon, juiced
1 1/2 teaspoons grated fresh ginger

Steps:

  • Preheat the oven to 400 degrees F.
  • With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
  • Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
  • Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
  • Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
  • Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
  • The chutney will keep for several weeks stored in the refrigerator in an airtight container.

GARLIC ROASTED DUCK BREAST



Garlic Roasted Duck Breast image

Duck breast. Pan seared, then roasted with garlic and rosemary.

Provided by silvertail

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 28m

Yield 1

Number Of Ingredients 5

1 (6 ounce) skin-on duck breast
2 cloves garlic, cut into 1/8-inch strips
1 teaspoon salt
1 teaspoon ground black pepper
1 sprig fresh rosemary

Steps:

  • Place duck breast skin side-down on a cutting board. Cut a small slit from top to bottom, 2/3 of the way through the duck breast. Season with salt and pepper.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Heat a skillet over medium-high heat. Place duck breast skin side-down in the hot skillet; cook until browned, about 30 seconds. Flip and repeat on the other side.
  • Transfer duck breast to a clean work surface, skin-side down. Place 3 or 4 garlic strips inside the slit. Place rosemary sprig over garlic; top with remaining garlic strips. Place skin side-up in a baking pan.
  • Bake in the preheated oven until an instant-read thermometer inserted into the center reads 120 degrees F (50 degrees C), about 10 minutes. Cover with aluminum foil. Let rest for 5 minutes before slicing.

Nutrition Facts : Calories 132.4 calories, Carbohydrate 3.5 g, Cholesterol 78.9 mg, Fat 6.4 g, Fiber 0.8 g, Protein 14.8 g, SaturatedFat 1.7 g, Sodium 2376.3 mg, Sugar 0.1 g

PAN-SEARED DUCK BREAST WITH BLUEBERRY SAUCE



Pan-Seared Duck Breast with Blueberry Sauce image

Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Served with a side of roasted potatoes seasoned with rosemary and thyme.

Provided by rmdalrymple

Categories     Meat and Poultry Recipes     Game Meats     Duck

Time 1h30m

Yield 4

Number Of Ingredients 19

2 teaspoons salt
1 teaspoon fresh-ground black pepper
1 ½ tablespoons dried thyme leaves
1 tablespoon crushed dried rosemary
3 tablespoons olive oil
4 potatoes, cubed
2 pints fresh or frozen blueberries
½ cup water
½ cup apple juice
½ cup white sugar
1 jalapeno pepper, finely chopped
3 slices pancetta or bacon, cut into thin strips
6 shallots, thinly sliced
½ cup sliced shiitake mushrooms
2 pounds bok choy, sliced
4 (8 ounce) boneless duck breast halves
2 tablespoons vegetable oil
1 tablespoon butter
2 tablespoons aged balsamic vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix together the salt, ground black pepper, thyme, and rosemary; set aside. This will be your spice blend for seasoning the roasted potatoes and the duck breasts.
  • Place cubed potatoes into a 9x13 inch baking dish. Drizzle with olive oil and sprinkle 2 tablespoons of your spice blend over the top of the potatoes. Toss the potatoes in the pan until they are evenly coated with oil and seasonings. Spread into a single layer across the bottom of the baking dish and bake for 35 to 40 minutes in the preheated oven.
  • While the potatoes are roasting, stir together the blueberries, water, apple juice, sugar, and jalapeno in a small saucepan. Bring to a boil over medium-high heat, then reduce heat to low, and simmer until the mixture has reduced to the consistency of syrup, about 10 minutes.
  • Cook the pancetta in a large skillet over medium heat until crispy. Remove the pancetta to drain on a paper towel, leaving the drippings in the skillet. Add the shallots and the mushrooms to the hot skillet; stir and cook them until soft and just beginning to brown. Remove the shallots and mushrooms and set aside. Increase heat to medium-high and place the bok choy in the hot skillet. Stir and cook the bok choy until the leaves are wilted and the white stalk pieces are tender, about 5 minutes. Return the shallots, mushrooms, and pancetta to the skillet, turn off the heat and set aside.
  • Rinse the duck breast halves and pat dry. Rub the remaining spice blend onto both sides of the duck breasts. Preheat a large skillet over medium-high heat, when the pan is hot put in the vegetable oil and butter. Immediately place the duck breasts in the pan, skin and fat side down. Do not move the duck breasts until the skin is deep brown, about 5 minutes. Turn the breasts and cook until the internal temperature of the thickest part is 160 degrees F (71 degrees C) for well done. Remove the duck from the pan and place on a plate, covered with foil to rest for 5 minutes. While the duck is resting, place the skillet with the bok choy mixture onto a burner over medium heat to warm through.
  • Slice each duck breast diagonally into 1/2 inch strips. Divide the bok choy mixture among four plates and drizzle each serving with 1/2 tablespoon of aged balsamic vinegar. Arrange the sliced duck breasts on top of the bok choy mixture; ladle on blueberry sauce. Serve with oven-roasted potatoes on the side.

Nutrition Facts : Calories 846.1 calories, Carbohydrate 111.7 g, Cholesterol 121.1 mg, Fat 32.9 g, Fiber 12.9 g, Protein 33.2 g, SaturatedFat 7.3 g, Sodium 1589.3 mg, Sugar 53 g

CRISPY BALSAMIC DUCK BREASTS



Crispy Balsamic Duck Breasts image

This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.

Provided by FlemishMinx

Categories     Duck Breasts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

4 duck breast halves
5 tablespoons balsamic vinegar
salt and pepper, to taste
extra balsamic vinegar, for drizzling (optional)

Steps:

  • Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
  • Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
  • Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
  • Heat a non-stick skillet over medium-high heat.
  • Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
  • After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
  • Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
  • Remove duck from pan to cutting board and slice thinly against the grain.
  • Serve immediately, passing extra balsamic vinegar for drizzling if desired.

ROAST DUCK BREAST WITH BALSAMIC AND APRICOT SAUCE



Roast Duck Breast with Balsamic and Apricot Sauce image

Categories     Duck     Fruit     Poultry     Roast     Apricot     Brandy     Port     Fall     Gourmet

Yield Serves 4

Number Of Ingredients 10

For sauce
1/4 cup minced shallot
1 tablespoon plus 1 teaspoon cold unsalted butter
1/2 cup Tawny Port
1 tablespoon brandy
1 cup duck-and-veal demiglace (a 6 1/2-ounce container stirred together with 3 tablespoons water)
1/3 cup julienne strips dried apricot
1 tablespoon balsamic vinegar
2 whole 1-pound boneless duck breasts with skin (preferably Long Island, or Pekin, halved
1 teaspoon vegetable oil

Steps:

  • Make sauce:
  • In a 1 1/2-quart heavy saucepan cook shallot in 1 teaspoon butter over moderately low heat, stirring, until softened. Carefully add Port and brandy and boil until reduced by half. Add demiglace and simmer 5 minutes, or until reduced to about 2/3 cup. Pour sauce through a fine sieve into a small bowl and return to pan. Stir in apricot, vinegar, and salt and pepper to taste. Simmer sauce until apricot is just heated through and stir in remaining tablespoon butter.
  • Preheat oven to 450° F.
  • Put duck breasts, skin sides down, on a cutting board. Using a sharp knife and following shape of breast, trim all sinews, excess skin, and fat. With a fork carefully prick skin all over without piercing meat.
  • Heat an ovenproof cast-iron skillet over moderately high heat until hot and add oil, swirling skillet until coated evenly. Pat duck dry and season with salt and pepper. Put duck, skin sides down, in skillet. Reduce heat to moderate and cook duck until skin is deep golden, about 3 minutes. Turn duck over and cook 2 minutes more. Remove duck from skillet and pour off fat. Return duck, skin sides down, to skillet and roast in middle of oven 5 minutes for medium-rare. Keep duck warm and reheat sauce over low heat.
  • Slice duck on the diagonal and serve with sauce.

DUCK BREASTS WITH APRICOT SAUCE AND GRILLED FRUIT



Duck Breasts With Apricot Sauce And Grilled Fruit image

Provided by Peter Mcquaid

Categories     dinner, main course

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 7

1 cup dried apricots
1 1/2 cups fresh orange juice, and more if necessary to thin the sauce
6 to 8 pieces fresh fruit for grilling, like plums, peaches and nectarines
Olive oil for brushing
4 duck breast halves (about 1 pound each)
Grated zest from 2 oranges
Salt and freshly ground pepper

Steps:

  • Place dried apricots and orange juice in a saucepan and heat to boiling. Remove from heat, cover and let steep about 30 minutes. When cool, place in a blender and purée, adding more orange juice to thin the sauce if necessary. Return sauce to the saucepan and set aside.
  • Preheat a ridged grill pan over medium-high heat. Cut fruit in half and remove pits. Brush cut sides with olive oil and place oil side down on the pan. Grill until fruit loosens easily, about 5 minutes, and turn a quarter turn to make cross-hatching grill marks. Grill until tender, about another 4 minutes. Turn over to rounded side and grill until tender throughout, about 4 minutes. Remove to a plate and keep warm.
  • Preheat oven to 375 degrees. Place duck breast on a cutting board with meat sides down. Score fat side diagonally (through the fat but not through to the meat) with parallel lines 1/4 inch apart. Turn duck breast around and score it the opposite direction so that the surface is covered with little squares. Sprinkle the fat with the orange zest, salt and pepper and rub the mixture in well. Preheat a deep skillet over medium-low heat and add duck breasts, skin side down. Cook without turning until skin is crispy and golden brown and much of the fat has rendered, about 10 minutes. Place duck breasts on a baking sheet with meat sides down and bake until medium-rare, about 10 minutes.
  • Heat sauce until simmering and pour enough of it over a platter to cover. Pour remaining sauce in a sauce boat. Thinly slice the duck on the bias and arrange the breasts with slices spread out on top of the sauce. Garnish with grilled fruit. Add extra sauce to taste.

Nutrition Facts : @context http, Calories 277, UnsaturatedFat 6 grams, Carbohydrate 21 grams, Fat 10 grams, Fiber 3 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 807 milligrams, Sugar 17 grams

DUCK BREASTS WITH APRICOT CHUTNEY



Duck Breasts with Apricot Chutney image

When serving this entree as part of a buffet, try using chafing dish to keep it warm. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 12 servings.

Number Of Ingredients 26

1-1/2 cups orange juice
2/3 cup sugar
2 packages (6 ounces each) dried apricots, chopped
1/2 cup dried cherries
1/2 cup golden raisins
2 teaspoons minced fresh gingerroot
3/4 teaspoon ground coriander
3/4 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 teaspoons lemon juice
DUCK:
12 duck breast halves with skin (5 ounces each)
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 tablespoons olive oil
ORANGE SAUCE:
1/4 teaspoon minced garlic
1/2 cup Marsala wine
1/2 teaspoon cornstarch
1/2 cup orange juice
1/3 cup chicken broth
2 tablespoons grated orange zest
3 tablespoons cold butter
1 tablespoon minced fresh basil

Steps:

  • For chutney, in a saucepan, combine orange juice and sugar. Cook and stir over medium heat until sugar is dissolved, about 3 minutes. Add the apricots, cherries, raisins, ginger, coriander, cumin, salt, pepper and cloves. Bring to a boil. Reduce heat to low; cook until apricots are tender, about 10 minutes. Transfer to a bowl; stir in lemon juice. Let stand at room temperature for at least 2 hours., Season both sides of duck with salt and pepper. In a large skillet, saute duck, skin side down, in oil until skin is browned; turn and cook for 1 minute. Set aside 1 tablespoon drippings. , Place duck on a greased rack in a shallow roasting pan. Bake at 350° until meat reaches desired doneness (for medium, a thermometer should read 165°; well-done, 180°), 30-35 minutes. , For orange sauce, saute garlic in reserved drippings for 1 minute. Add wine; bring to a boil. Cook and stir until reduced by half. In a bowl, combine the cornstarch, orange juice, broth and orange zest until blended. Stir into wine mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat. Add butter and basil; whisk until smooth. Remove skin from duck if desired before slicing. Serve with orange sauce and chutney.,

Nutrition Facts : Calories 525 calories, Fat 30g fat (11g saturated fat), Cholesterol 81mg cholesterol, Sodium 456mg sodium, Carbohydrate 44g carbohydrate (38g sugars, Fiber 3g fiber), Protein 18g protein.

ROAST DUCK WITH APRICOT GLAZE



Roast Duck With Apricot Glaze image

I love preparing duck, because nothing is wasted. Use the liver and make a deconstructed pate by sauteing shallot in butter; add the liver and mash, then add a little S&P. Served on baguette, this makes for an easy appetizer. After many less than optimal results with roasting duck, I finally learned that the secret to a really good crispy skin is boiling it before roasting. I also let it dry in the fridge for a couple of days before roasting. Save the broth, chill it, then skim off the fat that will rise to the surface and save for use in other recipes. Julia Child was right when she said, "Always save your duck fat." Once the broth is reduced, combine with veal stock, reduce more, & you will have a lovely sauce. The first time I boiled a duck, I didn't realize how out of control a hot slippery duck could be--sloshing hot greasy liquid all over my tiny kitchen. So the second time, I trussed the legs together, leaving the twine long, in order to have something to hold on to.

Provided by French Terrine

Categories     Whole Duck

Time 4h30m

Yield 4 serving(s)

Number Of Ingredients 5

1 (5 lb) whole duck
1 1/2 teaspoons quatre-epices
salt
1/2 cup apricot jam
2 cups veal stock

Steps:

  • Boil duck for 30-45 minutes in enough water so that it is completely submerged.
  • Remove and blot dry inside and out with paper towels. Place in fridge for a couple of days to allow the skin to become very dry.
  • Refrigerate the lovely greasy duck broth. Once the fat has all risen to the top, skim it off and save to use in other recipes--like potatoes roasted with duck fat----YUM.
  • Reduce your duck broth, concentrating it down to 2--3 cups. Combine with veal stock and reduce down to another 2--3 cups. This will take several hours. If you wish to thicken it, make a little roux with some duck fat and some flour, slowly whisking some of the reduction, whisking continuously, allowing to boil gently. Then add the remainder of the reduction. Adjust your seasonings with salt and pepper.
  • Remove duck from fridge for an hour or so before roasting.
  • Preheat over to 400 degrees F.
  • Salt generously and dust with the quatre epices--see note below.
  • Roast breast side up for 90 minutes, spreading apricot jam on it for the last half hour.
  • Remove from oven and let stand for 10 minutes if you can wait that long.
  • Carve up and serve with the reduction/sauce.
  • **********************************************************************************.
  • Quater epices (meaning four spices) is a French spice blend, but it is also found in Middle Eastern kitchens. It is often used in terrines, fresh sausages, and pates. Add a heaping teaspoon to a pot of hearty stew for a surprising new depth. Here's an example of this versatile blend:.
  • Combine 2 tablespoons white peppercorns, 1/4 teaspoon freshly grated nutmeg,1/2 teaspoon (about 12) whole cloves, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon ground ginger.
  • Grind up peppercorns and cloves, and combine with the rest. Store in cool, dark, dry place.

Nutrition Facts : Calories 2389.5, Fat 223.3, SaturatedFat 75, Cholesterol 431.3, Sodium 373.5, Carbohydrate 25.8, Fiber 0.1, Sugar 17.4, Protein 65.5

Tips:

  • Choose high-quality duck breasts: Look for duck breasts that are plump and have a smooth, even surface. Avoid duck breasts that are bruised or have any discoloration.
  • Score the duck skin: Scoring the duck skin helps the fat render and the seasonings to penetrate the meat. Use a sharp knife to make shallow cuts in the skin, about 1/4 inch deep and 1/2 inch apart.
  • Season the duck breasts: Season the duck breasts generously with salt, pepper, and your favorite herbs and spices. You can also add a rub or marinade to the duck breasts for extra flavor.
  • Roast the duck breasts at a high temperature: Roasting the duck breasts at a high temperature helps to create a crispy skin and juicy meat. Preheat your oven to 400 degrees Fahrenheit before roasting the duck breasts.
  • Let the duck breasts rest before slicing: After roasting the duck breasts, let them rest for 10-15 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in more tender and flavorful duck.

Conclusion:

Roast duck breast with balsamic and apricot sauce is a delicious and elegant dish that is perfect for a special occasion. The combination of crispy skin, juicy meat, and tangy-sweet sauce is sure to impress your guests. With careful preparation and cooking, you can create a restaurant-quality dish at home.

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