Pan-seared duck breasts from Joy of Cooking, Revised and Updated (2019) (page 432) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker and Megan Scott and John Becker

  • duck breasts

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

Accompaniments: Herb pan sauce; Sweet-sour orange pan sauce; Wine and sour cherry pan sauce; Fig and red wine sauce; Quick orange sauce for duck; Sweet-sour vinegar sauce (Gastrique)

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

  • Alcline on December 20, 2025

    Thick breasts need longer than the recipe calls for to reach internal temp.

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