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Cooking duck breast at home might seem like a “fancy restaurant only” kind of meal, but I’m here to tell you it’s actually easier than you might think. After years of being intimidated by duck, I finally decided to give it a try in my own kitchen, and now it’s become one of my favorite dishes to make when I want to impress dinner guests without spending hours at the stove.
This roasted duck breast with red wine sauce recipe has become my go-to method – it’s straightforward, hard to mess up, and the sauce comes together while the duck rests. Plus, it pairs perfectly with just about any side dish you have in mind.
Why You’ll Love This Duck Breast
- Restaurant-quality meal – This duck breast with red wine sauce lets you create an impressive dinner at home that tastes like it’s from a fancy restaurant, but at a fraction of the cost.
- Quick cooking time – Despite its elegant appearance, this meal comes together in under an hour, making it perfect for special occasions when you don’t want to spend all day in the kitchen.
- Simple ingredients – The recipe uses basic pantry items like wine and herbs to create a luxurious sauce, while common vegetables round out the meal perfectly.
- Foolproof method – The straightforward cooking technique helps you achieve perfectly cooked duck breast with crispy skin and a beautiful medium-rare center every time.
What Kind of Duck Breast Should I Use?
When shopping for duck breast, you’ll most commonly find Pekin (also called Long Island) or Muscovy duck at your local market. Pekin duck breast is generally more tender and has a milder flavor, making it a great choice for this recipe if you’re new to cooking duck. The breast should feel firm and look plump with a rich pink color and a good layer of fat on top. If you can find it, Muscovy duck is another excellent option – it’s a bit leaner and has a more robust, savory flavor. Just make sure whichever type you choose has the skin on, as that’s key to getting that golden, crispy exterior that makes duck breast so special.
Options for Substitutions
Let’s talk about what you can swap in this recipe if you need to:
- Duck breasts: While duck breasts give this dish its special character, you could use chicken breasts or even pork tenderloin. Just note that cooking times will need to be adjusted – duck is usually served medium-rare, but chicken needs to be cooked through completely.
- Maris Piper or King Edward potatoes: Any good roasting potato will work here – try Yukon Gold, Russet, or even sweet potatoes for a different twist. Just make sure to cut them into similar-sized pieces for even cooking.
- Red wine: For the sauce, you can use port wine or even chicken/beef stock with a splash of balsamic vinegar if you prefer not to use alcohol. The flavor will be different but still tasty.
- Redcurrant jelly: Cranberry jelly or raspberry jam work well as substitutes. You’re looking for that sweet-tart balance in the sauce.
- Broccoli: Feel free to swap with other green vegetables like green beans, asparagus, or Brussels sprouts – whatever’s in season or available.
- Fresh rosemary: If you don’t have fresh rosemary, use 1/2 teaspoon dried rosemary instead. You could also try thyme as an alternative herb.
Watch Out for These Mistakes While Cooking
The biggest challenge when cooking duck breast is getting that perfect crispy skin without overcooking the meat – score the skin in a diamond pattern without cutting into the meat, and always start with a cold pan to render the fat slowly.
A common error is flipping the duck breast too early; let it cook skin-side down for about 6-8 minutes until golden brown, and resist the urge to move it around in the pan.
Temperature control is crucial – after flipping, the internal temperature should reach 135°F for medium-rare, as cooking past this point will make the meat tough and chewy.
When making the red wine sauce, don’t skip the step of reducing it properly (it should coat the back of a spoon), and remember to strain out any solid bits before adding the redcurrant jelly for a silky-smooth finish.
What to Serve With Duck Breast?
This rich duck breast with red wine sauce pairs beautifully with sides that can balance its bold flavors. A pile of crispy roasted fingerling potatoes makes an excellent base – they’re perfect for soaking up all that delicious sauce. For a fresh contrast, try serving some sautéed green beans with garlic, or a simple arugula salad dressed with a light vinaigrette. If you want to add something sweet to the plate, a spoonful of cherry compote or caramelized pears would work really well with the duck’s natural flavors. And don’t forget some crusty bread on the side to make sure not a drop of that red wine sauce goes to waste!
Storage Instructions
Keep Fresh: If you have leftover duck breast, place it in an airtight container and keep it in the fridge for up to 2 days. The red wine sauce can be stored separately in another container for the same amount of time. Pro tip: keeping them separate helps maintain the duck’s texture better!
Make Ahead: You can prepare the red wine sauce up to 2 days in advance – just keep it in the fridge and warm it up gently when needed. The potatoes can also be peeled and chopped the day before, just keep them submerged in cold water in the fridge to prevent browning.
Warm Up: To enjoy leftover duck breast, let it come to room temperature for about 15 minutes first. Then warm it in a preheated oven at 300°F (150°C) for about 8-10 minutes. Heat the sauce separately in a small pan over low heat, stirring occasionally. This helps keep the duck from overcooking while reheating.
| Preparation Time | 15-20 minutes |
| Cooking Time | 36-40 minutes |
| Total Time | 51-60 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 100-110 g
- Fat: 90-100 g
- Carbohydrates: 150-160 g
Ingredients
- 400g maris piper or king edward potatoes, peeled and chopped into large pieces
- 1½ tablespoons olive oil
- 4 sprigs fresh rosemary, leaves finely chopped
- Zest of 1 lemon
- ½ teaspoon cumin seeds
- 2 garlic cloves
- 2 greendale free-range duck breasts
- 200ml red wine
- 1 tablespoon redcurrant jelly
- Small broccoli head, washed and broken into small florets
- Sea salt and freshly ground black pepper
Step 1: Prepare the Oven and Potatoes
Preheat the oven to 200°C (Gas Mark 6).
Place your prepared potatoes into a roasting tray.
Drizzle them with 1 tablespoon of olive oil, sprinkle with half of the chopped rosemary, and add all of the lemon zest.
Season with sea salt and freshly ground black pepper.
Toss everything together to ensure the potatoes are evenly coated.
Roast in the hot oven for 20 minutes.
Step 2: Make the Rosemary and Garlic Mixture
In a jug or small bowl, combine the remaining chopped rosemary with the remaining olive oil and cumin seeds.
Crush in the garlic cloves and mix everything together.
Set this aromatic mixture aside, as it will be used to flavor the duck breasts.
Step 3: Cook the Duck Breasts
Heat a frying pan over high heat.
While it’s heating, score the skin of each duck breast a couple of times with a sharp knife.
This allows the fat to render and the skin to crisp up.
Add the duck breasts to the hot pan skin-side down, then reduce the heat to medium.
Cook for about 6 minutes or until the skin becomes crisp.
Turn the duck breasts over and cook for an additional 6 minutes to ensure they are evenly cooked.
Step 4: Combine Duck and Potatoes for Roasting
Once the potatoes have roasted for 20 minutes, remove the tray from the oven and place it close to your hob for convenience.
Brush the cooked duck breasts with the rosemary, cumin, and garlic mixture you prepared earlier.
Carefully lift the duck breasts from the frying pan and arrange them in the tray with the potatoes.
Return the tray to the oven and roast everything together for another 10 minutes to allow the flavors to meld and the duck to finish cooking.