Duck Breasts with Roasted Leeks and Onions

Name: Duck Breasts with Roasted Leeks and Onions
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: French
Ingredients: 4 duck breasts (skin-on); 2 large leeks (trimmed and sliced); 2 large onions (sliced); 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper (freshly ground)

55 min 4 servings Medium

All Recipes

Savoury duck breasts paired with caramelized leeks and onions for a delightful meal.

Prep

15 min

Cook

35 min

Total

55 min

Servings

Difficulty

Medium

Duck breasts are a luxurious choice for a special dinner, offering a rich flavour that pairs beautifully with roasted vegetables. The combination of duck with leeks and onions creates a harmony of savory and sweet, accented by the crispy skin of the duck. Cooking duck might seem intimidating, but with the right technique, it can be a straightforward process that yields delicious results. This recipe guides you step-by-step to achieve perfectly seared duck breasts with a side of caramelized leeks and onions.

Instructions

Prepare Duck Breasts

Score the skin of each duck breast in a criss-cross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

Pro tip: Scoring helps render the fat and achieve a crispy skin.

Preheat Oven

Preheat your oven to 200°C (400°F).

Sear Duck Breasts

Place the duck breasts skin side down in a cold, oven-safe skillet. Turn the heat to medium and cook for 6-8 minutes until the skin is golden brown and crispy. Flip and sear the other side for 2 minutes.

Pro tip: Start with a cold pan to allow the fat to render slowly.

Roast Duck Breasts

Transfer the skillet to the preheated oven and roast for 6-8 minutes until the duck reaches an internal temperature of 63°C (145°F).

Pro tip: Use a meat thermometer to ensure perfect doneness.

Rest Duck Breasts

Remove the duck breasts from the oven and let them rest on a cutting board for 5 minutes.

Pro tip: Resting helps the juices redistribute for a moist result.

Prepare Leeks and Onions

In a separate baking dish, toss the leeks and onions with olive oil, salt, and pepper. Roast in the oven for about 20-25 minutes or until tender and caramelized.

Pro tip: Stir halfway through roasting for even cooking.

Serve

Slice the duck breasts and serve them over a bed of roasted leeks and onions.

Pro tip: Garnish with fresh herbs like thyme or parsley.

💡

Tips & Tricks

Score the duck skin to render fat evenly without cutting into the meat.
Use fresh leeks and trim the tough green parts for the best flavour.
Rest the duck after cooking to retain juices and enhance tenderness.
Roast vegetables until golden for a sweeter, deeper flavour.

Frequently Asked Questions

Comment cuire une poitrine de canard?

Begin by scoring the skin and searing it in a cold pan to render the fat. Finish cooking in the oven until it reaches 63°C (145°F) for medium-rare.

Quelle température pour le canard?

Duck breast should be cooked to an internal temperature of 63°C (145°F) for medium-rare.

Comment rôtir des poireaux et des oignons?

Toss sliced leeks and onions with olive oil, salt, and pepper, then roast at 200°C (400°F) for 20-25 minutes until caramelized.

Combien de temps laisser reposer le canard?

Let the duck rest for at least 5 minutes after cooking to allow the juices to redistribute.

Peut-on préparer à l'avance?

You can prepare the leeks and onions in advance and reheat them gently before serving.

Serving Suggestions

Serve these duck breasts with a side of mashed potatoes or a fresh salad to balance the richness of the meat. A glass of red wine, such as Pinot Noir, complements the dish beautifully. To make ahead, prepare the leeks and onions in advance and store them in the refrigerator. Reheat gently before serving. Leftovers can be stored in an airtight container for up to two days in the refrigerator.

Nutrition per serving

450

Calories

28g

Protein

32g

Fat

Enjoy tender and flavourful duck confit made effortlessly with sous vide.

Medium1465 min

See the recipe

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