Duck Breast Recipe

a Valentine's heart made from mini cakes
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 Updated 03/01/2016

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Duck is always a good choice for a celebration meal, but as it is very rich choose your starter and dessert wisely. Serve with creamed potatoes and petits-pois


  • 2 boned duck breasts
  • 1 tablespoon olive oil
  • 2 tablespoons chopped apricots tinned in juice
  • 2 tablespoons juice from apricots
  • 1 tablespoon good brandy
  • 1 teaspoon cornflour
  • vegetable stock
  • salt and pepper
  • 2 tablespoons butter
(see measure conversions for more information on quantites)


  1. Heat the oil in a frying pan and fry the duck breast skin side down.
  2. Turn over.
  3. Turn down the heat and cook gently until the breasts are tender.
  4. Season with salt and pepper.
  5. Remove the breasts from the pan and keep warm.
  6. Remove as much fat as possible from the pan but leave the duck juices behind.
  7. Put the pan on a gentle heat and add about 1 cup of the stock.
  8. Stir to incorporate all the duck juices into the stock and then add the butter, apricots, juice and brandy.
  9. Mix the cornflour to a smooth paste with a little cold water and add to the pan, stirring all the time.
  10. Serve this sauce with the duck.

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: 2 portions


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