Chicken, pasta, mushrooms, and cheese are all flavors found in this creamy comfort food casserole. Excellent for a Sunday group meeting on a rainy day.8
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 duck breast halves
- 1 pinch salt
- 1 pinch cayenne pepper
- 1 pinch ground black pepper
- ½ cup chicken stock
- 2 tablespoons honey
- 2 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon grated fresh ginger
- 1 tablespoon tomato sauce
- 1 pinch chili powder
- 1 teaspoon lime juice
Instructions
- Preheat oven to 400 degrees F (200 degrees C).
- Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
- Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
- Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
- Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 1 g |
| Protein | 21 g |
| Saturated Fat | 2 g |
| Sodium | 1186 mg |
| Sugars | 18 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I am not a fan of duck but this sauce made it very enjoyable.
The skin didn’t come out as crispy as I would’ve liked, I did add a dash of Chinese 5 spice to the breast before searing, the flavors came out amazing! I LOVE the sauce…I didn’t want to open an entire can of tomato sauce for 1 tablespoon, so I substituted for tablespoon of marinara sauce and it still came out delicious!
Absolutely fabulous! The sauce was sooo good! I made it separately in a sauce pan and let it boil for a while and it reduced nicely. I used some on the broccolini I served with the duck too!
Great recipe! Be careful not to keep the duck in the oven for too long (I don’thavea meat thermometer). Even if you do though, the sauce makes the meat so tender! Delicious sweet and savory aftertaste. I served with an orange risotto. They complemented each other really well. Will be making this again, especially, if I need to impress someone.
I used Lemon juice instead of lime. Not sure if it made a difference but this was great! Probably will make it again. It’s so easy and had I all the ingredients.
This is a very easy but elegant dish! I put together the sauce ingredients before starting the duck so that it would be ready as soon as the meat was done. Especially when preparing with a meal with multiple dishes, it helped to be able to just pour the mixed sauce ingredients right into the pan so that the meat would not cool down too much. I served this with mushroom risotto and oh my, this is going to be my go-to company and special occasion dinner!
The breasts were skinless, so I didn’t have as much fat as I would have liked to work with in the sauce. I like the idea of slicing it thin; it helps to find missing shot pellets. I used rice wine vinegar and it didn’t seem to make it too sour. I would maybe try apple juice instead of wine. I didn’t want to open a new plain tomato sauce, so I used leftover pizza sauce.
My First time playing with Duck and this came out amazing… I made my own tomato sauce and I used Chardonnay instead of Rice Wine… This was super tasty! I’ll make this again..
Very good…It was very tender. I did add one more tbsp of honey. Enjoyed the sauce.
Made this for dinner last week-delicious! Followed recipe exactly. Will make it again!
WOW! My husband and I made this the other night and we didn’t even speak when we were eating just did the “mmmmm” face. He talked about it the next day even. We did look at the other comments and made changes. We did not put in the oven, just cast iron and basted fat side down for 8 mins then turned over for 2 mins. then let rest for 10. I made the sauce on the side so we could taste it first before pouring over the duck breast. We are in love with the sauce. Served with roasted baby carrots and a salad. Will definitely be on our rotation. We ordered 4 breasts online for $29.95 since they don’t sell them locally here.
Made a few tiny changes, but that recipe is delicious and so easy to make. I really loved it, and so did my husband.
I used lemon instead of lime as didn’t have lime, was still good!
Great recipe for wild duck.
Made for Thanksgiving today. Excellent as is. In oven for 17 min as my husband doesn’t like pink. A new winner for duck recipes in this home!
I cooked the breasts for 6-8 minutes skin side down then turned over for 1-2 min. Did not put in the oven. Took them off the flame when temp measured 130 for med rare! Perfect. Doubled the sauce and used 1/2 ginger as it was a bit overpowering. Used organic low sodium tamari sauce
This is a fabulous way to make duck breast, but as written there is not enough sauce. I tripled the amount of tomato sauce and added more rice vinegar to get enough sauce. You have to really watch the breasts to ensure you do not overlook them, as the recipe is not clear on time.
I had never taken the time to review any of the 40 or 50 allrecipes.com prepared to date — and some have been very good — but this one pushed me over the edge. I cook duck 2 or 3 times per year and have a couple of recipes that I thought couldn’t be beat, but this topped them both. I do suggest cutting the cook time by at least 5 minutes for a tinge of pink in the center of the thickest part pf the breasts. Also, such a fuss has been made about the sauce (thickened with a little corn starch) that I quadrupled the recipe. Smart move. It is as good as everyone says. I’ll use it on the legs and thighs, put some in the duck soup, and have a little left over for experimentation. Thanks for sharing this delicious dish.
The only way I make duck anymore….can’t be beat! Comes out perfect every time! Great for dinner parties or family meals.
Never, ever cook duck until it’s well done. Take it out at 140 and let it rest! Duck & Goose is like cooking beef!
My Husband called this “delicious”–the first new recipe in a long time he has said that about! I cooked the duck breasts for 15 min in the oven and they came out perfectly. Thank you!