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Glazed Duck Breast Recipe

Staff Writer
Glazed Duck Breast
Guilty Goose

Glazed Duck Breast

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

Deliver Ingredients


For the potatoes:

  • 8 ounces vegetable stock
  • ¼ teaspoon turmeric
  • 6 threads saffron
  • 1 bay leaf
  • 1 large Yukon gold potato, peeled and cut into ½-inch cubes
  • Kosher salt and freshly ground black pepper, to taste

For the duck breast:

  • 1/8 teaspoon ground coriander
  • 1/8 teaspoon ground juniper
  • 1/8 teaspoon ground cumin
  • 1/8 teaspoon ground cinnamon
  • Kosher salt and freshly ground black pepper, to taste
  • 1 Long Island or mallard duck breast, scored on the skin 3 times
  • 1 teaspoon clover honey
  • 1 teaspoon unsalted butter
  • 3 sprigs fresh thyme
  • ½ cup chicken stock

For the duck legs:

For the spinach:

  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • ½ pound baby spinach
  • Diced potatoes (see above)
  • Kosher salt and freshly ground black pepper, to taste


For the potatoes:

In a medium saucepot, bring the vegetable stock, turmeric, saffron, bay leaf, and diced potatoes to a low boil. Season the stock with salt and pepper. After about 2 minutes check the potatoes for doneness, when they are soft but not mushy, strain them and set aside.

For the duck breast:

Combine the coriander, juniper, cumin, and cinnamon in a small bowl. Season lightly with salt and pepper and set aside.

Season both sides of the duck breast with salt and pepper.

In a medium cast iron skillet over medium-low heat, cook the duck skin-side down without any oil. Slowly render the fat. This will crisp up the skin and produce a bit of oil in the pan. Periodically pour the fat from the pan and store it for future use. Once the skin is crispy and golden-brown, flip the breast onto its flesh side.

Brush the skin with the honey and sprinkle it with the spice mixture. Cook for another 2-4 minutes depending how done you prefer the duck. Drain the fat 1 last time and add the butter and thyme. Baste the duck breast using a small spoon with the melted butter 3-4 times. Transfer the duck to a paper towel-lined plate and allow to rest. Deglaze the pan with the chicken stock and reduce over medium-high heat until slightly thickened. Remove from heat and set sauce aside.

For the duck legs:

In a medium cast iron skillet or nonstick sauté pan, add the canola oil and set over medium-low heat. Once the oil is warm add the confit duck legs. Move the legs around to crisp up the skin evenly. Make sure the skin is not becoming too dark. Once the skin is crispy, baste the flesh side with the oil a few times using a small spoon.

For the spinach:

In a medium pan, add the olive oil and set over medium-high heat. Once the oil is hot, but not smoking, add the minced garlic and cook until translucent. Add the spinach and cook until the garlic is golden-brown. Stir in the potatoes and cook until the spinach is wilted and the potatoes are hot. Season with salt and pepper. Remove from heat and transfer to a paper towel-lined plate.

Serve by placing even amounts of the spinach and potatoes a bit right of center on 2 plates. Slice the duck breast into ½-inch slices. Divide the breast evenly and fan over the spinach. Place the duck legs left of center, resting on the spinach. Pour the sauce over the duck breast. 

Duck Breast Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Breast Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Breast Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.