Name: Braised Duck Breast
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 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

Description

Braised Duck Breast – a delicious way to cook your duck breast that is packed with great flavor!

Ingredients

Scale

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

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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