Pan-Seared Duck Breasts with Sarlat Potatoes

Name: Pan-Seared Duck Breasts with Sarlat Potatoes
Prep time: 15 min
Cook time: 35 min
Total time: 55 min
Yield: 4 portions
Cuisine: French
Ingredients: 2 pieces duck breasts (about 200 g each, skin on); 1 teaspoon salt; 1/2 teaspoon black pepper (freshly ground); 500 g Yukon Gold potatoes (peeled and sliced 1/4 inch thick); 3 tablespoons duck fat (or more, as needed); 2 cloves garlic (minced); 2 tablespoons fresh parsley (chopped)

55 min 4 portions Medium

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Savoury pan-seared duck breasts paired with crispy Sarlat-style potatoes. A perfect harmony of flavours.

Prep

15 min

Cook

35 min

Total

55 min

Servings

Difficulty

Medium

Duck breasts, or 'magrets de canard,' are a delicacy known for their rich flavour and tender texture. When perfectly seared, they offer a mouthwatering experience that is both satisfying and elegant. Paired with pommes de terre sarladaises, a classic potato dish from the Périgord region, this meal is a celebration of French culinary tradition. The potatoes are cooked in duck fat until they're golden and crispy, providing a perfect complement to the succulent duck.

Instructions

Prepare the duck breasts

Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season with salt and pepper.

Pro tip: Scoring helps render fat and crisps the skin.

Sear the duck breasts

Place duck breasts skin-side down in a cold, dry skillet. Turn the heat to medium and cook for 6-8 minutes until the skin is golden brown and crispy. Flip and cook for another 4-5 minutes until the internal temperature reaches 135°F (57°C) for medium-rare.

Pro tip: Use a meat thermometer to check the temperature.

Rest the duck

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

Pro tip: Resting allows the juices to redistribute in the meat.

Prepare the potatoes

In the same skillet, add duck fat. Once the fat is hot, add the sliced potatoes. Cook over medium heat for 15-20 minutes, stirring occasionally, until golden and crispy.

Pro tip: Use more duck fat if needed to prevent sticking.

Add garlic and parsley

Add minced garlic to the potatoes and cook for 1 more minute. Stir in chopped parsley and remove from heat.

Pro tip: Garlic should be added towards the end to prevent burning.

Slice and serve

Slice the duck breasts thinly and serve alongside the Sarlat potatoes.

Pro tip: Serve immediately for the best texture and flavour.

💡

Tips & Tricks

Score the duck skin in a crosshatch pattern to help render fat.
Use a heavy skillet for even heat distribution.
Let duck breasts rest before slicing to retain juices.

Frequently Asked Questions

canard magret cuisson

Sear the duck breast skin-side down until crispy, then flip and cook to an internal temperature of 135°F (57°C) for medium-rare.

recette pour magret de canard facile

Score the skin, season, and sear in a skillet. Rest, slice, and serve with potatoes for a simple yet elegant dish.

recette aux canard

Try this recipe for pan-seared duck breasts with crispy Sarlat potatoes, a classic French combination.

Can I use a different type of potato?

Yes, you can substitute Yukon Gold potatoes with other waxy potatoes like red potatoes or fingerlings.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve texture.

Serving Suggestions

Serve the duck breasts sliced thinly on a platter, accompanied by the crispy Sarlat potatoes. This dish pairs wonderfully with a light green salad or steamed green beans to balance the richness. You can prepare the duck and potatoes ahead of time and reheat gently, but they are best enjoyed fresh. Leftovers can be stored in the refrigerator for up to 2 days and reheated in a skillet.

Nutrition per serving

480

Calories

35g

Protein

24g

Fat

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