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Top Rated Duck Breast Recipes

Glazed Duck Breast
Sliced duck breast and duck confit are paired in this standout dish from New York's Guilty Goose restaurant.
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5

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Don't be intimidated by the 3 parts to this dish! All the ingredients are store-bought ones, and it makes for a delicious meal. Your friends and family will love it on any occassion you serve it. Chef Marcus Samuelsson recommends you pair the dish with Penfolds Bin 2 Shiraz Mourverde or Penfolds Koonunga Hill Shiraz Cabernet. 
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5

Duck Breast with Foie Gras Bread Pudding
A decadent dish served by chef Anita Lo at a dinner during the 2011 St. Croix Food & Wine Experience.  Click here to see Chefs' Favorite Winter Recipes.
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5

Spice-Crusted Duck
My visit to a bee sanctuary in Sonoma, Calif., inspired me to start cooking more with honey. It is a versatile ingredient that adds a nice, floral sweetness.  Honey is a fantastic product that not only provides incredible flavor and sweetness, but also is healthy. The honey-glazed duck breast recipe pairs very well with both the Trimbach gewurztraminer, which is always very food friendly, and the carmenere from Errazuriz made in Chile.
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5

Pretzel Crisps
Add a dollop of cranberry jam to each Pretzel Crisp, top with a slice of duck and garnish with microgreens. For more Pretzel Pairings, click here! 
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4

Anybody who loves duck, should definitely try this dish. It's topped with a jerk sauce marinade and beet chutney.  Chef Samuelsson recommends you pair it with Penfolds Bin 2 Shiraz Mourverdre or Penfolds Koonunga Hill Shiraz Cabernet. 
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4

The key to a perfectly crisp, yet not too fatty, duck breast is to first sear the duck, skin side down, in a hot, dry pan, and then finish cooking it over low heat to ensure the thick layer of fat slowly renders off. The sweetness of the grapes in this recipe is a perfect complement to the five-spice powder. - Valaer MurrayFrom Anita Lo of AnnisaClick here to see the post Cooking Class with Chef Anita Lo
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4

The sweetness and smooth taste of maple syrup combines with fresh herbs to form a mouth-watering sauce for duck, chicken, or even fish. Plus, the blueberries and frisee give this recipe a healthy and nutrient-dense spin. 
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4

 Seared Rare Duck Breast with Duck-fried Jo Jo’s
For a hearty holiday meal, skip the roast beast and go for something a little more indulgent. Seared duck paired with heart potatoes is just what Santa would want you to eat!
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4

Pan-Fried Duck Breast, Orange-Infused Celeriac, and Candied Kumquats
This is my take on duck à l’orange. Although very different from the classic dish, it uses similar flavor combinations. Celeriac is one of my favorite vegetables, especially with a splash of lemon. During the winter, I use a lot of citrus fruit to add sparkle to a dish. The candied kumquats provide a fragrant combination of acidity and sweetness. Magrets are the big, meaty breasts of moulard ducks (which are raised for foie gras). Or, if necessary, substitute 4 smaller breasts from Pekin (Long Island) or Muscovy ducks and adjust the cooking time accordingly. — Greg Marchand, Frenchie Click Here to See More Duck Recipes
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4

This dish from Chef Scott Campbell of New Leaf Restaurant & Bar uses chocolate both in the spice mixture used to season the duck, and also in the flavorful jus that finishes the dish. It is one of the most popular dishes on the dinner menu, and is good to serve on Valentine's Day.
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4

Roasted Duck Breast with Hazelnut and Fregola Risotto
Looking to impress some dinner guests? Look no further than this recipe. Who can resist a perfectly cooked duck breast with a fruity gastrique? It's a feast for the senses, and although there are a few different components involved, they each come together with ease. See all hazelnut recipes.
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3.4