Seared Duck Breasts Recipe | James Beard Foundation
Serving duck is a delicious alternative to steak or chicken—and much easier than you may think.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at archive.jamesbeard.org.
Cooking tools:
- Saute pan
- Skillet
- Pot
- Fine-mesh sieve
- Chef's knife
- Paring knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Spoon
- Mixing bowl
- Plate
- Serving platter
- Stove
Ingredients
- 1/2 cup honey
- 1 cup water
- 1 vanilla bean, split and scraped
- 1 cinnamon stick
- 1 teaspoon juniper berries
- 1 teaspoon fennel seeds
- 2 tablespoons sherry vinegar
- 2 to 4 boneless duck breasts, skin-on
- Kosher salt
- Freshly ground black pepper
- 36 to 44 small pearl or cipollini onions, trimmed and peeled
- 4 Granny Smith apples, peeled, cored and cut into 8 wedges each
- 1 tablespoon canola oil
- 1 pound mustard greens, trimmed, washed, dried and torn into small pieces
- 2 tablespoons balsamic vinegar
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