Seared duck breasts from Taste & Technique: Recipes to Elevate Your Home Cooking (page 229) by Naomi Pomeroy and Jamie Feldmar

  • thyme
  • duck breasts

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Peach confiture; Coriander-seared tuna with citrus and fennel salad; Mixed chicories with grapes, candied walnuts, and aged balsamic vinaigrette; Spring pea risotto; Long-cooked green beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kkmatti on December 31, 2024

    I overcooked the duck for this recipe. In the future, I'm making a note to be very careful at the step where you are rendering the fat to keep the temp low and not cook the breasts too much. The amount of time in the oven seems to be just a few minutes.

  • TrishaCP on February 21, 2022

    This is a lengthy recipe, but it did result in perfectly cooked duck breasts, so I would use it again in the future. (I did tweak the times a bit since I had huge duck breasts, so this comment is really about the technique.) I skipped the thyme since I was using a thyme infused salt.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.