Pan Roasted Duck Breast
Recipe courtesy The Cookworks
Show: Cookworks
Episode: Mainly Mains
Rate This RecipeRead users' reviews (6)
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Average Rating:
Total Reviews: 6
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By Jazzgirl
Arlington, TX
on November 21, 2012
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I have fixed this recipe several times as well as several other duck breast recipes. I always come back to this one because it is my favorite. It is what I am fixing for Thanksgiving. It's flavorful and the chutney really makes it unique.
By jsherwo_2389349
walnutport, PA
on October 11, 2010
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I want to try this, but I'm worried about the peppercorns. Do they soften in cooking? I can't imagine 1/4 cup of peppercorns in anything.
By goldenangel4444...
Elk Grove, 43
on March 09, 2010
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never cooked duck before, but this turned out very good. all i can say is yum. didnt try the potatoes or chutnet.
By s-suhr_12633037
Santa Barbara, 43
on February 06, 2010
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I have cooked ducks a hundred times, but never was it this amazingly perfect. I used a Mary's farms air cooled fresh duck breasts and added while salting a little fresh pan roasted then ground Szechuan peppercorns and some dried thyme to the breast. I made the chutney per the recipe and roasted root vegetables; purple potatoes, parsnips, carrot, beets, garlic and fennel in duck fat at 400 degrees while cooking the chutney.
I really think it is the trio of good quality vinegars that really make this dish so outstanding.
By parkerr_5410481
Safety Harbor, FL
on June 22, 2006
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The duck comes out exactly medium rare and incredibly moist, just let it rest, the taters were great
By Expat in Holland
Living back in ...
on December 24, 2005
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I have used the cooking instructions for the duck breast, in this recipe, several times now. (have not tried the potatoes or chutnet yet The duck turns out perfectly cooked every time. It is easy, quick and the presentation is very nice. Tonight I also seasoned the duck with Emeril's creole seasoning before cooking the duck. Very tasty. This is a foolproof recipe for cooking duck. It gets my highest rating of 5 stars!!