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Duck Breast on a Bed of Leeks

Added by karohemd | Sat 22 Aug 2009 @ 21:40

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pan fried duck breast with braised leeks and fried potato slices.

Ingredients
(roughly per person)
1 duck breast
1 medium leek
1 large potato
salt, pepper, butter, nutmeg, red wine

Method
Not much of a recipe:
Score the skin of the duck breast in a diamond pattern and rub it genereously with coarse sea salt and cracked pepper. Put in the cold pan and turn it up to high. This way, the fat underneath the skin will mostly render out and the skin will be nice and crispy (this is actually one of Jamie\'s tips I saw on a programme a few years ago and it works every time).
Only when the skin is crispy brown, season the meat side and flip it over. Turn the heat down to medium and cook for another three minutes or so to seal it, then transfer the breast skin side up to a 180 degree oven for about 10 minutes or done to your liking (I like it still pink).

Meanwhile braise the sliced leeks in butter and a splash of water, seasoned with salt, pepper and nutmeg.

Cut the potatoes into thick slices, parboil for five minutes, drain and then fry in the duck pan.

Rest the duck breast for 10 minutes before cutting at an angle (the scored pattern on the skin is ideal for as a guide), arrange on a bed of leeks with the potatoes on the side.
Deglaze the pan with a small glass of red wine and reduce for a while to get out all the goodness and drizzle that reduction over the meat.

tried this recipe or a similar one? share your tips...

1. by Lorien on Tue 22 Jan 2013 @ 12:53

This was fantastic! I have tried so many times to make the perfect duck breast and finally I did, thanks to this recipe!!!

2. by andycrofts on Tue 13 Nov 2012 @ 14:18

About 10 (15?) years ago, I watched Jamie cook Duck breasts in a cast-iron frying pan. Jamie popped 'em under the grill to finish off. They looked absolutely fantastic, so I hunted down a cast-iron frying pan, which I bought. Then, wait for the duck. (I live in Finland, it's cheaper to buy elk than duck!)<br /> Stap me vitals, today Lidl was selling frozen duck breasts at around €6 a go! (In this case, the frozen are better than fresh. Tend not to crack your dentures on the 12-bore pellets...)<br /> So, is it finally time - after over a decade - for my cast-iron pan to fulfil its intended purpose?

3. by Peter on Thu 03 May 2012 @ 20:23

Brilliant! I don't have an oven so rested the duck when I thought it was cooked - just had to return it to the pan for a couple of minutes as it was still a little bloody. When finished it was rose pink inside and absolutely delicious.

4. by Craig on Mon 10 Jan 2011 @ 08:31

I cooked this recipe tonight. The duck was crispy skin and absolutely delicious. The potatoes were a beautiful flavour. The only problem I had was when I added the red wine to the pan with duck fat it started to explode ?? Thank you for a delicious meal. cheers

5. by Sandra on Wed 22 Dec 2010 @ 01:47

excellent recipe! made in under 30 min and I have been looking for a recipe for duck. every other one I have tried, I've ruined. this one was wonderful!

6. by Suzy & Neil on Mon 17 May 2010 @ 12:51

We will try it tonight, sounds delicious !!!!!

7. by jef on Sun 07 Feb 2010 @ 11:09

very nice .a simple recipe exstremely tastie

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