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Sliced herb-crusted duck breast on a plate

Recipes  /  High-Protein

Herb-crusted duck breast

Crisp-skinned duck with a thyme-mustard crust and port pan sauce.

TOTAL TIME

35 min

SERVES

2

DIFFICULTY

Medium

What you’ll need

  • 2 duck breasts (about 200 g each)
  • 2 tbsp Dijon mustard
  • 40 g fresh breadcrumbs
  • 1 tbsp chopped thyme and rosemary
  • 100 ml port
  • 200 ml good chicken stock
  • 25 g cold butter

Method

  1. Score the skin, season, and start skin-side down in a cold pan.
  2. Render gently 12 minutes until the skin is crisp; flip for 2 minutes.
  3. Rest the duck; brush with mustard and press on the herbed crumbs.
  4. Flash under a hot grill for 2 minutes.
  5. Deglaze with port, add stock, reduce and whisk in butter.
  6. Slice and spoon over the sauce.

Cook’s tip

Start in a cold pan — slow rendering is the only way to truly crisp skin.

Portrait of Wren Halloran

Wren Halloran

Chef & Author at Thistle & Thyme Table. Every recipe is cooked twice in our kitchen before it earns a place here.

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