Seared duck is one of those ridiculously easy proteins to make that always elevates a dinner. We served our seared duck with broccoli-pea purée for an easy, elegant dinner.Jump to Recipe
Searing duck sounds intimidating than it is. My technique for perfectly seared duck is to score the duck in 1/8” angled increments across the skin, being careful not to slice the flesh at all. This results in perfectly crispy, browned duck skin. However, searing the skin takes about 10 or so minutes to do correctly.
Cook the duck breast low and slow, allowing time for all that wonderful fat to render out. This will leave you with crispy skin (and a pan full of liquid gold that you can use for frying potatoes or sautéing vegetables!)
For this recipe, I served sliced duck breast over a broccoli-pea purée. The seared duck with broccoli purée worked really well with the peas adding nice, sweet undertones to the broccoli purée. I added a small amount of microgreens for serving, although they are optional! I find the microgreens add freshness to this meal that takes it over the top delicious!
Looking for more duck recipes? Check my archives!
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Seared Duck with Broccoli-Pea Purée
- Large pot
- Large Sieve or colander
- Immersion blender or traditional blender
- 2 duck breasts
- Salt and pepper
- 1 pound broccoli cut into florets
- 10 ounces fresh or frozen green peas 2 ounces reserved for serving
- 5 cloves garlic peeled
- 2 tablespoons butter
- 1 cup vegetable or chicken stock plus more, as needed
- ½ cup heavy cream
- Salt, pepper, and crushed red pepper to taste
- Extra virgin olive oil optional
- Microgreens optional
- Flaky sea salt
Prepare the Duck:
- Pat the duck dry. Using a very sharp knife, score the skin by slice the skin in diagonal lines in 1/8'' increments across the skin. Do not cut into the flesh. Season the duck all over with salt and pepper and set aside.
Cook the Broccoli-Pea Purée:
- Place a large pot of salted water on the stove and bring to a low boil. Add the broccoli and peeled garlic and cook until bright green and fork tender, about 10-15 minutes. Add 8 ounces of peas and cook for 2 minutes until bright green. Drain into a sieve and return the pot to the stove.
- Melt the butter into the pot over medium heat. Once melted and frothy add the broccoli and peas.
- Season all over with salt, pepper, and crushed red pepper and add the stock and cream. Reduce heat to low. Using an immersion blender (or transfer to traditional blender), blend the purée until desired consistency is reached, adding more stock or cream as necessary, depending on preference.
- Add the remaining 2 ounces of peas and cook over low heat for 5-7 more minutes. Taste and season again. Remove the purée from the heat and keep warm. Right before serving, stir the purée again and season to preferences.
Sear the Duck:
- While the broccoli is cooking initially, sear the duck breasts. Place the duck breasts, skin-side down, in a cold skillet and turn the heat to medium. Ensure the breasts aren't crowded in the pan. Cook for 8-12 minutes or until the skin is crispy and the fat has rendered. Flip and cook until desired internal temperature is reached, 130-135ºF for medium-rare. Transfer to a plate and cover loosely with foil. Rest for 5-10 minutes before slicing thinly.
- Divide the purée between shallow bowls and arrange microgreens on top. Arrange duck slices on top of each plate and drizzle with a touch of extra virgin olive oil and flaky sea salt, if desired. Enjoy!