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Duck breasts

Explore 15 recipes, 17 videos, and more

Recipe for Duck Breast, Part 2

Other Ideas:
Marinate, Potatoes, Saute, Sear
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Recipe for Duck Breast, Part 1

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Tellicherry Duck Breast

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Chef Tanis' Roasted Pepper Salad

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Chef David Tanis' Simple Roast Duck with Figs

Other Ideas:
Bake, Dinner, Figs, Guest recipes, Roast
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Seared Duck Breasts with Blackberry Sauce

Other Ideas:
Brown, French, Red wine, Shallots
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Duck Breasts with Brandied Cherry Sauce

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Roasted Duck Breasts with Wild Mushroom Stuffing and Red-Wine Sauce

Ingredients
  • 2 day-old rustic white bread, crusts removed, cut into 1-inch cubes (about 12 cups)
  • 4 duck breast halves (each about 14 ounces), cold
  • 1/2 cup dry red wine
  • 1/4 cup plus 3 tablespoons extra-virgin olive oil
  • 2 tablespoons port (optional)
  • Coarse salt and freshly ground pepper
  • 1/2 cup homemade or low-sodium store-bought chicken stock
  • 2 tablespoons unsalted butter, plus more for baking dish
  • Coarse salt and freshly ground pepper
  • 2 leeks, white and pale-green parts only, cut into 1/4-inch dice, rinsed well
  • 2 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 pound celery root, peeled and cut into 1/4-inch dice
  • 2 cloves garlic, minced
  • 12 ounces assorted wild and cultivated mushrooms, (such as black trumpet, hedgehog, oyster, chanterelle, cremini, and button mushrooms), thinly sliced
  • 2 tablespoons finely chopped fresh thyme
  • Coarse salt and freshly ground pepper
  • 1 1/4 cups homemade or low-sodium store-bought chicken stock
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Duck Breasts with Roasted Plums

Other Ideas:
Main course, Plums
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Duck Breast with Cherry Chutney

Other Ideas:
Cherries, Chutney, Main course
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped onion (from about 1 small onion)
  • 3 cloves garlic, crushed
  • 1 tablespoon finely chopped shallot
  • 1 tablespoon tomato paste
  • 1/2 teaspoon ground cumin
  • Scant 1/4 teaspoon crushed red-pepper flakes
  • 1/2 cup coarsely chopped red bell pepper
  • 1/4 cup dry red wine
  • 1 1/2 to 2 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 1/2 teaspoon Dijon mustard
  • 3 cups canned Bing cherries
  • 1/2 cup golden raisins
  • 1 tablespoon chopped fresh tarragon or chives
  • 4 boneless duck breasts, skin-on (about 1 pound each)
  • Coarse salt and freshly ground black pepper
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