Pan-roasted duck breasts from Ad Hoc at Home (page 35) by Thomas Keller

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

Accompaniments: Butter-braised radishes, kohlrabi, and Brussels sprouts; Leek bread pudding; Scallion potato cakes

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

  • pattyatbryce on January 09, 2022

    Perfect way to cook a duck breast.

  • Zosia on February 07, 2019

    This method is different from the one I usually follow with more time stove top, less in the oven and the results were very good: crisp skin, good flavour, moist meat and more of the fat rendered out than I've experienced before. I will make it this way again.

  • okcook on February 17, 2014

    A very easy recipe to make pretty much perfect duck breasts. The orange zest adds a nice note to the dish. We had them with a blackberry risotto. This is my go to duck recipe.

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