Pan Roasted Duck Breast

Yield: 2 servings


  • Duck Breast                 8 oz.
  • Butter                          4 tblsp.
  • Red onion                    1 med.
  • Green Apple                1 each
  • Red Wine Vinegar       2 tblsp.
  • Sugar                           1 tblsp
  • Baby Carrot                 4 oz
  • Pearl Onions                2 oz
  • Brussel Sprouts            4 oz
  • Fingerling Potatoes     4 oz
  • Salt and Pepper           to season


Place the seasoned duck breast skin side down in a saute pan over low to med heat and begin to render out the fat and crisp up the skin. When the skin is crisp turn the breast and finish cooking in a 375 degree oven for 5 to 10 minutes, depending on how pink you want to serve

The jam can be made in advance, dice the onion and peeled apple and gently sweat on low heat with remaining butter. Add the sugar and vinegar and gently cook for 10 minutes until jam consistency. Season. If it begins to dry while cooking add a little wine or water.

Prepare all vegetables.

Sprouts, peel outer leaves and cut in half

Potatoes, cut into quarters

Pearl onions, peel and leave whole

Carrots, peel and cut in half

Toss all vegetables in a little oil or melted butter and season. Place on a roasting pan and roast for approx. 15 minutes at 375 degrees

Place vegetables in center of plate, Slice the duck breast on a bias very thinly and lay over the mushroom. Serve a teaspoon on jam on top of duck.