If you are looking to switch-up the regular, boring dinner routine, you have to try our Braised Duck Breast! It is juicy, tender duck that is served with roasted vegetables and the most flavorful curry sauce!
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The Best Braised Duck Breast Recipe
This delicious duck recipe was inspired by a restaurant that used to be in South Minneapolis, Minnesota. A place where you were encouraged to design our own dinner of small plates. One of the plates we loved there was their roasted duck! Duck breast has a small, but important, fatty layer that perfectly reduces into the rest of the breast. The curry undertones of the sauce are an interesting flavor to pair with the duck, but apparently this is the ONLY way to enjoy duck. Such a surprising but delicious pairing!
What You Will Need
- fresh duck breasts – not your typical protein option, but sometimes you need to change things up!
- kosher salt & ground black pepper – simple seasonings that are always needed when cooking any type of meat.
- pork broth – you should be able to find this at your local grocery store.
- carrots & potatoes – classic root vegetables that always hit the spot!
- olive oil – a little bit for roasting the fresh veggies and a little for searing the duck.
- red curry paste – the spice level of this definitely varies between brands and even jars within the same brand, but typically it brings flavor but isn’t too spicy.
- coconut milk – once you open the can it may need to be re-incorporated with an immersion blender.
- beef stock – brings flavor and moisture to the curry sauce!
- bay leaves, curry powder, cinnamon stick, ground allspice, ground turmeric, ground coriander, & ground nutmeg – so many delicious pantry staples that provide so much flavor.
How To Make Braised Duck Breasts
The first steps to making this delicious recipe are to combine all the curry sauce ingredients in a medium saucepan and bring to a medium heat. Let this simmer while preparing the duck and vegetables.
Now toss the carrots and potatoes in olive oil and salt. Then place them on a prepared baking sheet. Set the pan to the side. It will go in the oven at the same time as the braised duck.
While the sauce is simmering and the vegetables are roasting, give the duck breasts a rinse under water and pat them dry with paper towels.
Season them generously with kosher salt and pepper.
Now bring a large cast iron skillet to a medium-high heat, drizzle in a tablespoon of oil, and sear the seasoned duck on all sides. We put a little bit of the curry sauce in the skillet as well to really infuse that curry flavor into the duck.
Then pour about a cup of the pork broth in the skillet and move the skillet and sheet pan of vegetables into the oven to bake at 350 degrees for about 45 minutes. Cook time will vary depending on how thick the duck is and how large the vegetables are.
Best Way to Serve Braised Duck Breast
Once everything has finished cooking, you can serve the moist duck breast right alongside the roasted veggies and drizzle that flavorful curry sauce right over the top of everything! And enjoy because this dinner is so good!
Made this delicious recipe and loved it?! We would love it if you would take a minute and leave a star rating and review – it is also helpful if you made any substitutions or changes to the recipe to share that as well. THANK YOU!
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Braised Duck Breast
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Dinner/Entree
- Method: Stove Top + Oven
- Cuisine: American
Description
Braised Duck Breast – a delicious way to cook your duck breast that is packed with great flavor!
Ingredients
Braised Duck & Roasted Vegetables:
- 4 duck breasts
- kosher salt & ground black pepper
- 1 cup pork broth
- 8–10 multi-colored carrots
- 1 tablespoon extra virgin olive oil
- 6 small Yukon Gold potatoes
Curry Sauce:
- 1 jar red curry paste
- 1 can coconut milk
- 1 cup beef stock
- 2 bay leaves
- 2 teaspoons curry powder
- 1 cinnamon stick
- pinch of ground allspice
- pinch of ground turmeric
- 1/4 teaspoon ground coriander
- 3/4 teaspoon ground nutmeg
- 1 cup pork broth
- 1 tablespoon water
Instructions
- Preheat oven to 350 degrees F.
- Rinse duck breasts, pat dry with clean paper towel, and sprinkle with kosher salt and ground black pepper.
- Combine curry paste, coconut milk, beef stock, bay leaves, curry powder, cinnamon stick, allspice, turmeric, coriander, nutmeg, pork broth (1 cup), and water in a medium saucepan and bring to a medium-high heat. Let simmer and reduce while duck cooks.
- Trim carrots and cut potatoes in half. Toss carrots and potatoes in olive oil and salt.
- Spread on a parchment-lined baking sheet. Place in the middle rack of the oven to roast for 45 minutes or until fork tender.
- Bring a large cast iron skillet to a medium high heat, add 1 tablespoon olive oil to coat the bottom, and a splash of curry sauce.
- Once the pan is hot, sear duck breasts on all sides.
- When the roasted vegetables have about 20 minutes left, add 1 cup pork broth to the duck breasts in the large skillet and place in oven, next to the vegetables.
- Let the duck breasts cook in the oven for 15 minutes and then remove from the heat and let them rest for 5 minutes, while the vegetables finish.
- Serve the braised duck breasts with the roasted vegetables and drizzle the curry sauce on top.
Notes
- Storage: any leftovers can be stored in an airtight container in the fridge for 3-4 days.
Nutrition
- Serving Size: 6oz
- Calories: 567
- Sugar: 15.6 g
- Sodium: 681.3 mg
- Fat: 20.6 g
- Carbohydrates: 76.2 g
- Protein: 24.8 g
- Cholesterol: 56.2 mg
K. Tillner says
What size is your jar of red curry paste?
Erin says
4oz jar – I used the Thai Kitchen brand!
K says
I appreciate your prompt reply.👏
My local Asian grocery starts at 14oz,
and climbs to about a gallon.
I have the 400ml(14oz)
Will use a quarter of mine.
LYK how it tastes ( no polychromatic carrots in January so I am using orange carrots, parsnips from the root cellar and some truly cute gold baby beets)
TIA