Seared duck breast was always a special treat when I was a kid. It also happened to be my dad’s favorite food, so it was a treat we had quite often—although me and my brother had to fight my dad to get a taste. I’ve heard that when he was young, my dad ate whole roasted ducks by himself and I’m not surprised. Duck is delicious, especially when it has extra crisp skin and is served with maple bourbon sauce and honey Sriracha carrots.–Stephanie Le
LC What Folks Are Saying About This Recipe Note
“Sophisticated, beautiful to look at, and certainly delicious.” “Sweet, spicy, robust.” “Definitely a keeper!” That’s what folks are saying about this pan seared duck breast recipe.
Duck Breast With Maple Bourbon Sauce and Sriracha Carrots Recipe
- Quick Glance
- 30 M
- 45 M
- Serves 2
- For the Sriracha carrots
- 4 cups chopped carrots (about 5 carrots or 1 1/2 pounds)
- 1 tablespoon (1/2 ounce) unsalted butter
- 2 teaspoons (10 milliliters) honey
- 1 teaspoon (5 milliliters) store-bought or homemade Sriracha sauce
- For the duck and maple bourbon sauce
- 2 duck breasts (about 10 ounces each)
- Sea salt and freshly ground black pepper
- 1 tablespoon (10 grams) all-purpose flour
- 2 tablespoons (30 milliliters) bourbon
- 2 tablespoons (30 milliliters) maple syrup
- 1/4 cup (60 milliliters) homemade chicken stock or canned chicken broth, plus more as needed
- 1 to 4 teaspoons (5 to 20 milliliters) store-bought or homemade Sriracha sauce
- Start the Sriracha carrots
- 1. Place the carrots in a pot, add enough water to cover, and bring to a boil. Reduce the heat to medium-low and gently simmer until the carrots are very tender, 15 to 20 minutes.
- Cook the duck breasts
- 2. Preheat your oven to 425°F (220°C). Have ready a small roasting pan and a wire rack placed over a plate.
- 3. Pat the duck breasts dry. Using the tip of a sharp knife, lightly score the duck skin and season it with salt and pepper. Heat a large skillet over medium heat. Place the duck breasts in the skillet, skin side down, and cook for 6 to 8 minutes, until a deep golden brown. Flip and sear the other side of each breast for 30 seconds to 1 minute. Using tongs, place the breasts skin side down in a roasting pan. Roast until the duck has reached the desired doneness, about 10 minutes for medium-rare and up to 20 minutes for well-done.
- 4. Remove the duck from the roasting pan and let it rest, skin side up, on a wire rack set over a plate for 5 minutes. Reserve the duck fat in the roasting pan for the sauce.
- 5. While the duck rests, in a small saucepan over medium heat, heat the reserved duck fat from the roasting pan. Add the flour and stir until smooth and incorporated. Add the bourbon, maple syrup, chicken stock, and up to 4 teaspoons Sriracha. Continue to stir over medium heat until the sauce starts to thicken. Taste and adjust the seasoning with salt and pepper if needed and, if a thinner sauce is desired, stir in a little more chicken stock 1 tablespoon at a time.
- Finish the carrots
- 6. By this point, the carrots should be tender. Drain and blend the carrots until smooth in a food processor. Push the carrot mash through a fine mesh sieve and then stir in the butter, honey, and up to 1 teaspoon Sriracha.
- Assemble everything
- 7. Slice the duck into 1-inch (2 1/2-centimeter) pieces. Plop a spoonful of honeyed Sriracha carrots in the center of the plate, arrange the duck on top, and dribble with the maple bourbon sauce.
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