The duck breast is the meatiest and best eating part of the duck. There are variety of recipes to cook duck breast including braise, roast, fry and barbecue.
This is a quick and easy duck recipe that can be cooked either in a skillet or on the BBQ. Save the juices when slicing to drip onto the duck before serving.
The rich flavour of duck meat is often best enjoyed with simple accompaniments. The cranberries and pecans in this recipe turn this 'anytime' duck into a Christmas favourite.
Duck breast smoked in paperbark and served with enoki and shiitake mushrooms and Illawarra Plum Sauce.
Pan-fried duck breast served with a red sauce made with plums, strawberries, raspberries, cinnamon and honey.
Duck has a thick layer of fat between the skin and the meat. Scoring the skin and cooking out the fat on the BBQ creates a delicious crispy skin and a beautiful Christmas main meal.
This is a lovely and easy way to cook duck breasts. The duck is seared on the outside locking in all the juice before being covered in a sweet fresh apple and Cavados sauce.
Succulent pan-seared duck breasts served with an easy peasy pan sauce of red wine and prunes, embellished with aromatic allspice and bay leaf. I served this with a mixture of wild and brown rice and roasted broccoli and my husband absolutely loved it!
A fusion of delicious summery flavours, so easy to put together with shop bought smoked duck breast.
I usually serve this delicious crispy duck breast with vegetable and a noodle stir fry. I love the sweet caramelised orange juice and the saltiness from the soy sauce.
This simple but extravagantly flavoured dish of tender duck breasts coated in spices is served in a fruity wine sauce, and is perfect for a dinner party or a special celebration.