about last NIGHT | 20.11.15 Seasonal Duck Breast Dinner

Learning how to adapt your favorite proteins into every seasons fresh fruit and veg is a HECKYEAH!

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If you’ve been reading (and I SEE YOU all clicking that ‘follow’ button!! Heeeeey!!), you know I love cooking with Duck Breast. I love the taste, I love that ducks are infinitely more sustainable than cows as far as animal protein goes, and I love the flavors that can come into play to compliment it. It’s a rich, dark meat that I can’t eat ALL the time, but what a treat when it’s cooked well.

While my absolute fave is still the Duck Breast Cassis Raspberry with Shaved Chocolate, I enjoy finding new ways to cook these beautiful bird bits.

So, what’s the best place to start when looking to create a new recipe? Simply. Remember the K.I.S.S. principle? Keep It Simple, Stupid? They drilled it into us in Architecture school Lol. Starting with a good quality salt and pepper, and then a trip to my local foodie market at Granville Island to see what’s fresh and in season, will determine this weekends flavors!

I have a favorite chicken recipe that uses green grapes + tarragon – duck would pair well with a deep, dark grape and thyme…

But, once I saw these figs I was sold. Duck Breast with a Whiskey Fig Compote it is! Really, you can do any flavor with a basic cook/sauce recipe. SO OF COURSE I’m here to help! Check out my ‘any flavor profile goes’ Duck Breast Recipe below!

PRO tip

1. Choose a ‘main’ ingredient(s) to go with your Protein:
– raspberries + dark chocolate
– figs + whiskey
– mushrooms + tarragon cream
– black currants + cinnamon
– savoury sauteed grapes

2. Find complimentary flavor profiles that hit all the “YUM” points:
– sweet (honey, fruit)
– sour (citrus, alcohol, vinegar)
– salt (sea salt, bacon, cheese)
– fat (butter, duck fat, olive oil)
– savory (herbs, vegetables)
– heat (chilis, peppery greens)

alison kent

Seems like a good resource when researching ingredients that I literally just googled : HERE and, honestly, this whole venture has led me to start research in Food / Ingredient Pairing – will report back what I find. These tips and pairings work equally well for any number of proteins – go ahead and experiment!

In the meantime, here’s my “Duck Breast – Your Way” Recipe. Enjoy!
And don’t forget to tell me in the comments what you created!

alison kent HOME KITCHEN design gather elevate compose home cook designer dinner entertain duck breast figs

Duck Breast – Your Way

Want a recipe that works, but flavors that are all your own? I've got ya.
Course Main Course
Cuisine French


  • 1 breast Magret de Canard Duck Breast – Magret are big and juicy enough for smaller helpings for 2 people. If you buy a smaller version, use 1 per person.
  • Salt + Pepper


  • DUCKS!
    – Cross hatch the fat side with a knife, careful not to go the whole way through the fat to expose the meat if possible. Place fat side down into a pan on low heat and slowly render the fat. The fat should be thin and golden to a crisp, not squishy.
    – Remove most of the fat from the pan leaving a Tbsp or two behind (it's great to save it in the fridge for searing other meats!)
    – Turn duck breast over to flesh side and roast on the pan for another 5 minutes or so (depending on size of breast).
    – Sprinkle a mix of salt, sugar and your favorite complimentary seasonings onto the fat side and place in a pan for broiling
  • GRAVY!
    – With the bits of duck fat in the pan, add your FAVE FLAVORS!
    – Be sure to include a balance of liquids (butter, liquor, wine, stock, etc), fruits (figs, grapes, raspberries, etc) and herbs (thyme, tarragon, salt/pepper, other seasonings).
    – If you want to thicken further, sprinkle a Tbsp of flour over the mixture and whisk in.
    – As always, taste and adjust!
    – Broil the Duck Breast, fat side up, watching closely to avoid burning
    – Remove from the oven and let rest 5 minutes before slicing and arranging the slices on a platter
    – Cover with the thickened fruity gravy
    – Sprinkle with herbs or shaved dark chocolate
    – SERVE!


Need more flavor varieties?!
Try some of these!
  • Thin sliced steak with a tablespoon of the buttery drippings it was cooked in, fine chopped parsley
  • Sliced bacon ‘bits’ with a tbsp of leftover fat, with green onions and a dollop of sour cream
  • Leftover taco fixings!
  • Quartered cherry tomatoes with chopped prawns and chives
  • Bits of saved duck confit with thinly shredded kale
  • Mandolin slices of frozen smoked duck breast with a poached egg and green onions
Keyword dinner, duck, duck breast, entree, seasonal