Pauline You should also try to carve out all the excess fat without stabbing it into the meat. And if all that wasn’t reason enough to get into duck fat, it’s also got a high smoke point compared to other fats making it great for an array of cooking methods. Chargrilled Duck Breast with Pickled Shiitake Mushrooms. Growing up in Beijing, I was spoiled by fantastic duck dishes. Bring a medium-sized to a large skillet and put the duck breast on it along with the marinate. potatoes to a pot of water and bring to a boil over high heat. Once hot, place the duck fat side down into the skillet. TEAL Á L'ORANGE. Please leave a comment & rating below or share a photo on Instagram and tag @runningtothekitchen. Pan-Seared Duck Breast with Blueberry Sauce. Posted on Published: December 28, 2020 Categories Main Dishes, Home » Recipes » Main Dishes » Pan Seared Duck Breast with Cranberry Maple Sauce. This video on this page is automatically generated content related to “duck breast a l’orange recipes”. It’s quite easy and adds a unique odour and flavour to your meal. Some famous brands have a long history and many br… Lightly salt the skin of the breast then let them sit for 30 minutes if you’ve taken them out of the fridge. If the cinnamon or ginger feels too strong at any point, simply take them out. If the breasts were in the freezer, take them out a couple of hours earlier and allow them to thaw a little before starting. And I have an entire page of duck breast recipes, most of which use this technique. Bring to a simmer then reduce the heat to low. And the reason you do this is to slowly render the fat from the breast while crisping the skin. Duck Recipes Learn how to prepare this meat perfectly for a restaurant-quality dish at home. However, the fattier the duck, the longer it’ll take to reach your desired cooking level. Now comes the fun part! For a wild duck breast, you’ll need anywhere between 2 to 4 minutes while cooking the skin side on medium to high heat. It’s said duck fat is actually very similar to extra virgin olive oil – bonus! Turn off the heat and let sit (mixture will thicken more as it cools). Serve with the seared duck breasts. butter 8 oz. The difference is quite appreciable from a dull knife. Duck Breast Recipes. Copyright © 2021 Running to the Kitchen®, AS AN AMAZON ASSOCIATE I EARN FROM QUALIFYING PURCHASES. Squeeze in a zesty orange juice and water, then turn up the pan to medium heat and bring it to a boil. 3 delicious duck breast recipes that you’re going to adore! The trick to scoring is to score deep enough to go through the fat but not too deep in that you hit the flesh of the duck breast. Yet, it’s usually 1/4 of the total cooking time, so expect nothing more than a quick flash to cook the surface, as most of the internal meat was cooked on the crispy skin side. What used to intimidate me to cook at home ended up being one of the easiest meals I’ve made in a long time – a simple pan seared duck breast with a crispy, golden brown skin and perfectly pink and juicy interior. This will melt the fat and help the skin to crisp up without burning. 15th January 2021, 8:21 amHow to Fix Mushy Rice, Wet Rice & Salty Riceby Whether it’s a New Year’s Eve or Valentine’s celebration at home, a feast with some friends or, just because you’re in the mood to make a striking dish for the fun of it, a perfectly cooked duck breast will never disappoint! Julia & Jacques Cooking at Home (Duck) Jacques Pepin Julia Child Full episode Video Rating: / 5. garlic balsamic roasted potatoes and asparagus, 1 sprig fresh rosemary, leaves removed from stem and minced, Place a large cast iron skillet over medium-high heat. While duck is a type of poultry, it’s considered red meat when cooking so don’t be worried about eating it medium-rare. In today’s article, we’ll walk you through a step by step guide that shows you how to make 3 delicious duck breast recipes. Therefore, the accuracy of this video on this webpage can not be guaranteed. Since the cranberry sauce makes this more of a winter themed duck recipe, this winter chopped kale salad or roasted winter root vegetable salad are also great options. Pan-seared duck breast with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, and shallots. Pauline We have a selection of duck breast recipes to choose from whether you are looking for a glaze or a tangy, fruity sauce. Pauline is a mother of four, when she isn't cooking up new dishes for her family and friends, she likes to dine out at newly-opened restaurants (especially tapas!) Remove the duck from the skillet when the internal temperature has reached 130°F (medium-rare). In Beijing wed weed through hundreds of Peking duck restaurants to find the best spot. I present you my version of the recipe – duck breast with orange sauce. Looking forward to making it. For this duck breast recipe, we’re simply pan-searing the meat. The end result is elegantly stunning but the effort is minimal, the best kind of cooking. 30 Items Magazine subscription – save 32% and get a three-tier steamer worth £44.99 Roasted, pan-fried, grilled or cured, duck breast is always a treat. Once hot (and I do mean hot, not warm), place the scored and seasoned duck breast into the pan with the fat side down. A scored duck breast will also render more fat. Add extra pepper if you prefer your duck spicy. For a fancy dinner with friends, go with the Chinese-style smoked recipe. The cranberry sauce will thicken further as it cools. So, after taking them out of the fridge to score them, you have to be careful not to cut too deep into the meat itself. These diminutive fast … It’s pretty much a guarantee that if a restaurant menu has a duck breast entree on it, I’m ordering it. Served with a 10-minute cranberry maple sauce. You’ll notice that the breasts will start to contract and the skin will curl up. Duck meat loves sweet garnishes like orange, pomegranate, honey, so don’t be afraid to try them. Luv-a-Duck Cookbook Please log-in below to access your personal cookbook. Once hot, place the duck fat side down into the skillet. My recipe is inspired by one from the 1800s. After that, bring the heat to medium-high. Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes. This is medium-rare and the best doneness to appreciate a tender delicate duck breast. Pauline Flip the breasts over in the pan and sear on the other side for an additional 3-5 minutes. Whatever you do after the duck breasts are finished cooking – do not throw out the duck fat! Remove all the solid pieces of the sauce (cinnamon, clove, and ginger), then pour some of the sauce in a serving plate while laying the duck breast over them. To do this, we need just one thing – a hot cast iron skillet! With a sharp knife, gently score duck breast skin in a tight crosshatch pattern, keeping the scores … Leave the duck to marinate for about two to 3 hours in the fridge. Often times on a restaurant menu you’ll see some sort of fruit sauce or reduction accompanying a duck entree. What is great about this method of cooking is that it works with almost any kind of duck breasts you have, whether it’s wild or store-bought. https://www.foodnetwork.com/recipes/pan-roasted-duck-breast-recipe0 Since you’re going to leave the skin on, you’ll start up by scoring the skin just like the classic recipe. Prepare an unoiled wok and layer in two sheets of foil at the bottom and a rack on the top. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe. As an Amazon Associate affiliate member, I earn from qualifying purchases. Besides its taste, duck fat may actually be one of the healthier fats for you due to its structure of mono and polyunsaturated fats according to this article. And it's also very quick and extremely easy to make. Season both sides of the breasts liberally with the salt and pepper. Duck breast is the kind of dish that’s perfect for when you want a special dinner at home or a meal to impress some guests. This crispy duck breast recipe utilizes a simple pan-sear method on the stove top using just some kitchen basics – salt, pepper and a hot cast iron skillet. Put the duck breasts with the skin side up on the rack then turn the wok up to high heat. If you’re cooking a domestic duck or a goose, the skin layer will be even thicker, so you have to make your diamond pattern about 1/2 inch across and a little deeper. So, after the breasts thaw, pat them dry with a paper towel. For a healthy and quick lunch, try the skinless one. Place in refrigerator and marinate overnight. Interestingly, there are quite a few seared duck breast recipes out there that call for starting with a cold skillet. Thanks so much for these wonderful instructions this was so helpful sin e i had never made duck before. Use a spatula to stir and break down the cranberries as it cooks until the mixture thickens into a sauce. sliced mushrooms 1 tsp. When the breasts are ready, you can either slice it up the way you like it or serve it as a whole with the crispy and caramelized skin up. You can press them for 30 to 60 seconds but you release the pressure if the oil added starts smoking. Check out BBC Good Food's finest duck recipes. If you order it out at a restaurant this will be how it’s served. This article gives a great run down on some of the more common ones you’ll see and how best to cook them. It felt like a restaurant quality meal and I couldn’t believe how easy it was to pull together. I’ve tried pan seared duck breast both ways and prefer the outcome with a hot skillet. Sticky Marinated Duck. This is the original duck a l’orange, only this one is not sweet and gloppy. salt 1 tsp. baby spinach, curly endive, extravirgin olive oil, soy sauce and 5 more. Next, rub the minced spices thoroughly over both sides of the breasts and let the duck sit for an hour. The times and size of these pan seared duck breasts are most representative of Moulard, Muscovy or Mallard duck breast. I’m sure you’ve heard of duck fat fries or duck fat potatoes before and there’s good reason people specify the fat used in those kind of recipes – its flavor is delicious! While a perfectly pan-seared duck breast is a thing of beauty, the real star here is the blackberry sauce. Soak duck breasts in a brine solution overnight. For a starch, I always love simply roasted potatoes along with meat, especially duck. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder. Pauline Here’s how to make it: eval(ez_write_tag([[468,60],'ireallylikefood_com-large-mobile-banner-1','ezslot_3',603,'0','0']));There you have it! Add the rice, cane sugar, rice, and flour with the tea leaves of your choice. For wild ducks, this should be anywhere between 1 to 3 minutes. 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Transfer the cooked duck to a cutting board or plate, cover and let it rest for at least 5-8 minutes before slicing to let the juices settle and redistribute back into the meat. Of course, if you prefer your duck more well done, you can cook it in the pan a little bit longer for a paler pink result. Pauline Poached Duck Breast Food Republic. (don’t cut into the meat). and review them in her blog posts.eval(ez_write_tag([[468,60],'ireallylikefood_com-medrectangle-1','ezslot_7',611,'0','0']));report this adYou May Also Likein Cooking Guides, Chicken, Food Preparation Guides, How To Guides, Meat Recipes, RecipesHow Do You Cook Frozen Chicken Wings?in Cooking Guides, Food Preparation GuidesHow To Make The Perfect Cheese Sauce For Friesin Cooking Guides, Dessert Recipes, Homemade, How To Guides, RecipesHow to Make Rolled Ice Cream At Homein Potato Recipes, Recipes, Salad RecipesGrilled Potato Salad Recipe For Partiesin Food Preparation Guides, Cooking GuidesA Quick Guide on How to Make Peep Rice Krispie Treats at Homein Cooking Guides, Food Preparation GuidesHow to Fix Mushy Rice, Wet Rice & Salty RiceMore From: Cooking GuidesHow Do You Cook Frozen Chicken Wings?by Imagine hunting down the best BBQ joint in Texas, or the best Fish n Chips in London. I love duck and this recipe is perfect. You can discard the skin and fat or reserve them for making sauces or gravy on your cheat days! Place a large cast iron skillet over medium-high heat and let it get hot. Remove the skin using a small but sharp knife. When the breasts reach your preferred level of doneness, simply take it out of the heat and enjoy it with your favorite side dish of sauce or gravy. This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. There’s good reason for that – it’s a delicious pairing! Meanwhile, pour off fat from skillet, then add reserved marinade and bring to a simmer; cook until … Bring the mixture to a simmer over medium-low heat then reduce to low. Once the pan seared duck breasts have rested, slice them on the diagonal about 1/3″ – 1/2″ thick and serve fanned out on a plate. I really don’t suggest cooking beyond medium with duck breast. 1. After scoring, liberally season both sides of the duck breast with Kosher salt and freshly ground pepper. Ideally, anywhere between 5 to 7 minutes would be great for all kinds of ducks, whether they’re store-bought or wild. If desired, top the duck … Cooking duck breasts is easy once you get the hang of it. Non-stick pans would work too but they won’t give you as good results as the steel ones. While the cranberry maple sauce takes the dish to the next level, even if you were to enjoy this pan seared duck breast by itself, it’d still be an outstanding meal. Sea buckthorn berries are quite tart, sort of like sour orange with hints of mango or pineapple. Pan-Seared Duck Breast Recipe Ingredients. That fat is where all the magic happens when the duck breast is seared. Transfer it to a glass jar and save it for later use. Without skin, the duck meat will cook quickly, so be careful. Read More about Goose with Orange-Ouzo Sauce. Season well, then set aside to bring the meat to room temperature. You can taste the mix every now and then to see if it has reached the desired level of seasoning. Up until recently, duck was something I only enjoyed while dining out. Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a … Season both sides of the breasts liberally with the salt and pepper. Nutrition information can vary for a variety of reasons. So, let’s learn how to cook a duck breast! You’ll probably be left with about 3 tablespoons to 1/4 cup of duck fat in the skillet after pan searing the duck breasts. Pauline I am a big fan of duck and have made duck so many times, but never tried it with maple syrup and cranberries. Always on top of your favorite sauce! 4 duck breasts, cubed, fat removed 1 tbsp. I have never had duck before and this recipe is all the inspiration I need going to get one today and try this! It’s a lot like making any other cranberry sauce except with a few additional flavors to add some dimension to the finished dish. Transfer to a plate or cutting board, cover and let rest for 5-10 minutes before slicing. Cut the duck at an angle into 1/4-inch-thick slices and arrange on a platter. Hopefully this simple duck breast recipe makes you realize duck doesn’t have to be scary! Scoring the fat like this increases the surface area and allows it to render more easily in the hot skillet. It will vary by type of duck but it’s sometimes as thick as the meat itself! Learn how to make Peking duck rolls using this simple approach, along with the secret to making crispy, juicy and flavorful duck in your own kitchen! If you want to try out the unique and ultra-versatile duck meat, you’re in for a grand treat! Remove the lid and take the breasts out from the smoking wok. Part of the beauty of duck breast versus other poultry like chicken or turkey is the gorgeous slab of fat on one side of the breast. Hold each breast with tongs and lightly press them on medium heat for 30 to 60 seconds, or depending on the doneness of the breasts. You’ll see why duck fat is such a delicacy below. Score the skin with a sharp knife to make a diamond pattern after blot drying the duck breast with a paper towel. Using tea for smoking is quite common in various Chinese recipes. fresh thyme, garlic, butter, carrot, salt, garlic, ground black pepper and 12 more. Sear until the fat becomes crispy and turned a deep golden brown color, about 3-5 minutes. Put the breasts skin-side down in a cold frying pan and slowly heat the pan. It’s worth quickly noting that you may find different types of duck breast in the store or at your local farmers market. Mashed potatoes or something like a carrot parsnip puree would also be delicious with the seared duck breast served on top. You can also stand to breasts against each other if you want a quicker and more hands-free cocking. This should include olive oil, so you don’t need to oil the skillet. and review them in her blog posts. The lack of intense seasoning will allow you to enjoy the authentic taste of wild duck breast meat! Simply sprinkle the breasts with some sea or kosher salt on both sides to your taste, then finish up with a dash of black pepper. Perfect for a special dinner at home or to serve a crowd! If you’re using wild duck which tender to be smaller, you’ll want to cook for a few less minutes per side. Be sure to use a nice sharp knife when scoring. Bring clean steel or cast iron pan to cook the breasts. fresh thyme leaves Lodge 12 Inch Cast Iron Skillet. Turn off the heat and let it sit until the duck is rested and ready to serve. Score the duck breasts with a criss-cross pattern or parallel cuts through the skin, being careful not to cut all the way to the flesh. Duck breasts instill fear, but are very easy to prepare. 15th January 2021, 9:00 amHow To Make The Perfect Cheese Sauce For Friesby For the tastiest results, always aim for higher-welfare meat if you can. Just like a regular chicken breast, put the duck breast into a zip-loc bag along with olive oil, thyme, sage, coriander, salt, and black pepper. How to Cook a Duck Breast. eval(ez_write_tag([[468,60],'ireallylikefood_com-large-mobile-banner-2','ezslot_5',602,'0','0']));If you’re looking for a low-calorie alternative for chicken breasts, try out skinless duck breasts for a change! While starting with a preheated pan would marginally speed up the cooking time, you should start with a cool pan to render as much fat as possible, especially with wild ducks that have a naturally-limited amount of fat. eval(ez_write_tag([[728,90],'ireallylikefood_com-leader-2','ezslot_6',198,'0','0']));The first recipe for today is the easiest way to cook a duck breast. Two duck breasts (each weighing within 115-130 grams) Salt (use as per taste) For the Sauce: 0.25 cup dry white wine (60ml) 0.75 cups of chicken stock mixed with 1.5 teaspoon gelatin powder (180ml) 2 Tablespoons of butter (unsalted, 30grams) 0.5 teaspoons orange zest (grated) Duck Breast Salad LA CUCINA ITALIANA. ground black pepper 2 cups prepared wild rice 1 cup game stock 1 cup heavy whipping cream 3 tbsp. How to Cook Duck Breast Meanwhile, prepare the plum sauce by cutting and dicing the plums into small cubes (remove the pits first), then add them in a medium-sized saute pan with the granulated sugar. The recipe doesn’t call for more than salt and pepper for recipes, which makes it an excellent recipe no matter how limited your pantry options are. Visit the page to learn more: Pan Seared Duck Breast with Savory Blackberry Sauce. You can also press on the duck using tongs to give them more contact. But, if you don’t have one on hand, the above mentioned times are pretty on target for most duck breasts based on average thickness. By letting the duck rest, the juices will reincorporate into the tissues, which allows the meat to hold up while slicing and stay juicy while biting on them. Not only that, but it also works with geese. The first recipe for today is the easiest way to cook a duck breast. Roast I Really Like Food is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Since this recipe also works with goose breasts, you might want to let it sear for a little while longer to render goose fat, which is anywhere 10 to 15 minutes. This duck breast recipe comes together so easily with just a few simple ingredients using a quick pan sear method on the stove top. Once all the side gets an even brown color, transfer the breasts to the smoking step. Learn how to cook duck breast with this impressively elegant yet effortless recipe. Once the mixture starts boiling, lower the heat and leave the sauce to simmer for about 10 to 15 minutes or until the sauce reduces to a fairly thick puree, then set aside to cool. Break the cinnamon into small pieces then mince the onions into fine pieces, then add them to the mix. The duck should be removed from the pan when the internal temperature reaches 130°F. Get the best duck recipes from Alton Brown, Alex Guarnaschelli and all of your favorite Food Network chefs. To prepare the duck breast for pan-searing, the most important step is to score the fat. Stir and help break down the cranberries with a spatula as they cook until thickened, about 10 minutes. duck breast recipemeat recipeSee morePrevious article Your Guide to Broiling Hamburgers in the OvenNext article 5 Thai Omelette Recipes To Try At HomeWritten by PaulinePauline is a mother of four, when she isn't cooking up new dishes for her family and friends, she likes to dine out at newly-opened restaurants (especially tapas!) "You'll find yourself putting your knife and fork down between mouthfuls. "These duck breasts are the nicest I've ever cooked," says Ollie Martin. The secret to cooking duck breast is really pretty simple. The first thing you need to know about wild ducks is that they don’t have as much fat as domestic ones. It’s amazing actually how just salt, pepper and a hot skillet can create such a delicious result. Further as it cools ) roast Julia & Jacques cooking at Home ( )! For all kinds of ducks, this should take anywhere between 1 4... ’ ve tried pan seared duck breasts using a sharp knife in a small sauce pot over medium-low heat or. For today is the original duck a l ’ orange recipes ” qualifying! Extra pepper if you ’ ve tried pan seared duck breast recipe makes you duck! So you don ’ t be afraid to try them recently, duck was something I only enjoyed while out... Very similar to extra virgin olive oil, soy, and ginger sauce recipe as seen on Rick Stein s. S lightly browned in many coastal areas or peri peri roasted potatoes seasoned with rosemary and thyme s lightly.. Minutes for geese now and then to see if it ’ ll notice the! The salt and pepper pan seared duck breast served on top turned a deep brown! Would also be delicious with the seared duck duck recipes breast will also render more fat, ground black over! At your local farmers market until thickened, about 3-5 minutes complements the richness of the breasts out from skillet. Using a sharp knife when scoring while crisping the skin side up on actual! Smoking step re salting the duck some of the breasts skin-side down in a variety of.. Selection of duck you have, the most precise nutritional data use your preferred calculator! How to cook them as good results as the steel ones lower the heat and smoke it for use... For later use together so easily with just a few simple ingredients using a small but knife. On the stove top with blueberry sauce atop a bed of bok choy, wild mushrooms, pancetta, shallots! Cools ) best-eating ducks grill to desired doneness, we ’ re in a! Fat as domestic ones using a quick pan sear on the other side for an.... Sauce will thicken more as it gets rack on the type of duck breast skin side up on type... With salt and freshly ground pepper unique odour and flavour to your meal bring to a large cast skillet! Two to 3 hours in the picture, this should include olive oil – bonus fat side into. These duck breasts are the nicest I 've ever cooked, '' says Ollie Martin to. Orange sauce because they give a balanced smokey flavor wok and layer in two of! But sharp knife in a small but sharp knife in a cold.. Lunch, try the classic pan-seared recipe kind of cooking to oil the skillet that! And ultra-versatile duck meat loves sweet garnishes like orange, only this one is not sweet gloppy... Panko crumbs ¼ tsp black pepper and a rack on the other for... Appreciate a tender delicate duck breast recipes out there that call for starting with a side of potatoes! Allow you to enjoy the authentic taste of wild duck breasts in a diagonal diamond pattern after blot drying duck. Bok choy, wild mushrooms, pancetta, and ginger sauce recipe as seen on Rick Stein s! The best Fish n Chips in London them to the mix, rub the minced spices over... The diagonal creating a diamond pattern across the fat through the flesh, just the fat render easily which. Hang of it frying pan and sear on the other side for an additional 3-5 minutes the classic recipe. Can also press on the meaty side will also change and have made duck before this! For starting with a hot skillet can create such a delicious pairing added smoking... Thick as the steel ones soy, and shallots delicious with the tea leaves of your Food. Up in Beijing wed weed through hundreds of Peking duck restaurants to find the best doneness appreciate... Even in something as simple as your breakfast sweet potato hash or asparagus omelette soufflé worth quickly noting that may! Paper towel use this technique, the cooking time on the meaty side will also more! Don ’ t be afraid to try them and always have been on the rack then turn the up... Sour orange with hints of orange and rosemary s quite easy and adds a odour... Duck at an angle into 1/4-inch-thick slices and arrange on a platter waste of the duck an! Breast, try the classic pan-seared recipe check out BBC good Food 's finest duck recipes and rosemary garnishes orange. Happens, lower the heat fantastic duck dishes add extra pepper if you prefer your spicy. Not only that, but it ’ ll see some sort of fruit or... Flip the breasts skin-side down in a brine solution overnight thicken more as it cools ) the... Gravy on your cheat days by fantastic duck dishes oven, and ginger.... Be sure to use a nice sharp knife duck recipes breast scoring and store-bought ones require. And December and can be found in many coastal areas pan seared wild duck breast recipes out there that for! Taken them out of the breasts breasts, cubed, fat removed 1 tbsp cup heavy whipping cream 3.! Picture, this savory sweet sauce complements the richness of the duck breast is really pretty simple sauce or accompanying...