Seared duck breast, cooked to rare or medium rare, satisfies like steak. The rich, refined sauce, which is so good you’ll want to lick it off the plate, can be made ahead; not only is this great for entertaining, but it also means you can pair the same sauce with chicken or beef, or even asparagus, if you like.
Make Ahead Tips
The sauce may be made 1 day ahead; cover and refrigerate until ready to serve.
Save your duck fat: strain the fat you spoon off as the duck breasts cook, and refrigerate it in a covered container. It’s especially good for frying potatoes, and will keep for months.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I was cooking just for myself so halved the recipe. But sauce came out watery anyway. The concept is still appealing so Ill
try again, with smaller amounts of sauce ingredients. I hope to get a more concentrated sauce.
This is a fantastic recipe. We literally licked the sauce off our plates. Will definitely make again.
This is a lovely dish and one that I will make again. The recipe introduction stated that the sauce would be spectacular and it is! It is truly delicious. Well done, Chef Ash.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.