Description

Experience a luxurious French Herb Roasted Duck Breast dish featuring crisp, golden skin and tender, juicy meat. Infused with fragrant herbs like thyme, rosemary, and garlic, this restaurant-quality recipe is perfect for an elegant two-person dinner. Served with a simple pan sauce made from chicken broth, red wine or balsamic vinegar, honey, and butter, this dish delivers rich flavor balanced with aromatics, ideal for aficionados of classic French cuisine.

Ingredients

Scale

Duck

2 duck breasts (about 6 oz each)
¾ tsp salt
½ tsp black pepper
½ tsp dried thyme
½ tsp dried rosemary
1 garlic clove, crushed

Pan Sauce

¼ cup chicken broth
2 tbsp red wine or balsamic vinegar
1 tsp honey
1 tbsp butter

Optional Sides

Roasted potatoes
Green beans
Wild rice
Cauliflower purée

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Instructions

Prepare the duck: Pat the duck breasts dry thoroughly. Using a sharp knife, score the skin in a crisscross pattern without cutting into the meat beneath. Season both sides evenly with salt, black pepper, dried thyme, and dried rosemary. Allow the seasoned duck breasts to sit for 10 minutes to let flavors penetrate.
Render the duck skin: Place the duck breasts skin-side down in a cold pan. Turn the heat to medium and cook gently for 7 to 10 minutes to slowly render the fat. The skin will become golden brown and crisp. Flip the duck breasts and cook the meat side for an additional 2 to 3 minutes.
Roast: Preheat your oven to 400°F (205°C). Transfer the duck breasts to the oven and roast them for 6 to 8 minutes to achieve medium-rare doneness. The internal temperature should reach 130–135°F (54–57°C). After roasting, remove the duck breasts and let them rest for 5 minutes before slicing to allow juices to redistribute.
Make the pan sauce: Remove excess rendered duck fat from the pan, leaving approximately 1 tablespoon for flavor. Add the crushed garlic to the pan and sauté for 30 seconds until fragrant. Stir in the chicken broth and red wine (or balsamic vinegar) and bring the mixture to a simmer for 2 minutes. Stir in the honey, then finish by whisking in 1 tablespoon of butter to give the sauce a glossy finish.
Serve: Slice the rested duck breasts into medallions. Arrange on plates and spoon the warm pan sauce over the top. Serve with your choice of optional sides such as roasted potatoes, green beans, wild rice, or cauliflower purée for a complete meal.

Notes

Starting in a cold pan ensures perfect skin crisping on the duck breasts.
Duck continues cooking while resting; avoid overshooting the internal temperature to maintain juiciness.
Rendered duck fat can be saved and used to add flavor to roasted potatoes or other dishes.
Use fresh herbs instead of dried for a brighter, more aromatic flavor.
French duck breast (magret) is richer than chicken; pairing it with acidic sauces like wine, balsamic, or citrus helps balance the fat beautifully.
For medium doneness, roast the duck 1 to 2 minutes longer.
Refrigerate cooked duck for up to 2 days and reheat gently in a skillet over low heat to preserve the skin texture. Avoid microwaving, which can make the skin rubbery.