Perfectly Seared Duck Breast with Cipollini Onions

I am always on the hunt for perfectly seared duck breast and this seared duck with cipollini onions uses a technique that will yield perfect duck every time.

4.26 from 35 votes

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Prep Time: 20

Cook Time: 40

Servings:

Calories: 418kcal

Equipment

Medium pot
Wide skillet

Ingredients

Seared Duck Breast:

1 Magret duck breast
Salt and pepper to taste

Pan-Fried Vegetables:

10 ounces cipollini onions
12 ounces cremini mushrooms trimmed and thinly sliced
10 ounces French cut green beans fresh or frozen (thawed, if frozen)
4 garlic cloves peeled and thinly sliced
1 tablespoon butter optional
1 teaspoon dry thyme
1 teaspoon dry parsley
Salt and pepper to taste

Sweet Potato Mash:

2 sweet potatoes (or 1 sweet potato and 4 small Yukon gold potatoes) peeled and cubed
2 tablespoons butter
½ cup whole milk plus more, if needed
2 tablespoons sour cream
2 teaspoons garlic powder
2 teaspoons paprika
Salt and pepper to taste

Instructions

Prepare the Cipollini Onions and Potatoes:

Bring a medium pot of water to a boil. Add the cipollini onions (skins on) and boil for 3 minutes. Using a slotted spoon, transfer the onions to a bowl and allow to cool for a few minutes and keep the water in the pot boiling.
Add the peeled and cubed potatoes to the pot of boiling water for 15-20 minutes until fork-tender.
Once the onions are cool enough to handle, carefully peel of 1 layer of the onion by cutting a small sliver off the bottom of the onion and pulling the top layer from the onion. Set the peeled onions aside.

Prepare the Sweet Potato Mash:

Turn the heat off and pour the potatoes into a colander to drain and return the pot to stove. Return the potatoes to the pot and allow them to dry off using the residual heat from the stove.
Add the butter, milk, sour cream, garlic powder, and paprika to the potatoes.
Using a hand mixer, blend until creamy and smooth, adding more milk if necessary. Taste and season with salt, pepper, and more garlic powder or paprika if desired. Set aside and keep warm.

Cook the Duck:

Pat the duck dry breast dry. Using a sharp paring knife, score the skin at an angle in 1/8'' increments until the skin has been completely scored from edge to edge.
Place a skillet on the stove and put the duck, skin-side down, in the skillet. Turn the heat to low and cook for 7 minutes or until the fat begins to render out. Turn the heat to medium and continue cooking until the skin is very golden brown and crispy, an additional 6-8 minutes more. Adjust the heat as necessary to keep the skin from burning.
Flip the duck and turn the heat to medium. Cook for 5-10 minutes or until desired internal temperature is met. For medium-rare, cook the duck to about 120ºF at the thickest part of the breast. Note: Do not take the temperature of the duck through the skin. Pierce the flesh in order to get an accurate temperature read.
Transfer the duck to a plate and cover tightly with foil. Set aside.

Fry the Vegetables:

Drain off all but 1 tablespoon of duck fat. If desired, melt the butter into the fat over medium-high heat.
Once melted and frothy, add the cipollini onions and the mushrooms and cook for 10 minutes, stirring often, until the mushrooms are well-browned and the cipollini onions turn golden brown on the tops and bottoms. Season with salt, pepper, thyme, and parsley.
Add the green beans and garlic and toss to combine. Cook for 3-4 minutes more or until the green beans are tender crisp and bright green. Turn off the heat.

To Serve:

Spoon the mash onto a plate and use the back of your spoon to spread it out around half the plate. Pile the mushrooms, onions, and green beans on top. Thinly slice the duck and fan out the duck slices on top of each plate. Enjoy!

Nutrition

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