No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Marinated Duck Breast with Sauted Potatoes

  • Yield: Serves 2
Marinated Duck Breast with Sauted Potatoes

Source: The Martha Stewart Show


  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine or balsamic vinegar
  • 4 sprigs fresh rosemary, 1 needles removed, 3 whole sprigs
  • 2 sprigs fresh thyme
  • Coarse salt and freshly ground pepper
  • 1 boneless magret duck breast, halved, rinsed, patted dry, and skin scored in a 1-inch crosshatch pattern
  • 2 medium Yukon gold potatoes, cut into 1-inch pieces
  • 2 cloves garlic, chopped
  • 4 cloves garlic, unpeeled


  1. In medium bowl, combine oil, vinegar, chopped garlic, 1 sprig thyme, 1 sprig rosemary, salt, and pepper. Add duck, cover with plastic wrap, and marinate, turning occasionally, overnight in the refrigerator.

  2. Remove duck from marinade, and pat dry with paper towels; discard marinade. Set aside. Place a heavy-bottomed skillet over medium heat. Add duck, skin-side down, and cook until the skin is browned and crispy, about 8 minutes. As excess fat accumulates, drain into a heatproof bowl and reserve. Increase heat to medium-high; turn duck, and cook for 5 minutes. Transfer to cutting board; allow to rest for 10 minutes before slicing.

  3. Meanwhile, pour reserved fat into a cast-iron skillet over high heat. Add potatoes; when just beginning to brown, add picked rosemary, thyme, and remaining unpeeled garlic. Saute until potatoes are crispy and golden, 6 to 8 minutes.

  4. Just before serving, slice duck across the grain into 1/2-inch-thick slices. Fan out decoratively between two plates. Garnish each with a rosemary sprig; serve with potatoes.

Reviews (1)

  • emcsull 21 Nov, 2012

    so where are the potatoes in this equation ?

Related Topics