4.9 from 19 votes
slices of pan seared duck breast on a bed of sweet potato chunks, spinach leaves and pearl onions on a white plate with a brown gravy around the edges of the plate
Pan Seared Duck Breast with Sweet Potatoes, Spinach and Onions
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Duck Breasts have become a staple in many of the better restaurants and pubs we love to eat at. Duck Breasts are easy to cook and are a delicious way to introduce more poultry into your diet.  

Course: Entree
Cuisine: French
Servings: 2
Calories: 485 kcal
Author: Chef Dennis Littley
Ingredients
  • 2 7.5 ounce Maple Leaf Farms duck breasts boneless
  • 2 large sweet potatoes peeled and cubed
  • 2 cups baby spinach
  • 12 pearl onions peeled
  • 2 tablespoons maple syrup
  • sea salt to taste
  • black pepper to taste
  • 1 tablespoon flour
  • 1 tablespoon duck fat
  • 4 ounces chicken stock
  • 1 teaspoon Italian parsley finely chopped - optional
Instructions
  1. Preheat oven to 350 degrees

  2. Season duck breast liberally with sea salt and black pepper

  3. Place the duck breasts, fat side down, in a cold skillet to render off the fat over medium heat.

  4. Sear the duck breast for 8-10 minutes, trying not to move it until its time to turn it over.

  5. When the skin of the duck breast looks crispy and is a nice shade of dark golden brown drain off the duck fat from the pan and reserve for later use.

  6. Turn the duck breast over to sear on the other side for 4-6 minutes.

  7. Place the duck breast in a preheated oven for 8-10 minutes or until the desired doneness has been reached.  

  8. Remove from oven when the desired doneness has been reached and allow the cooked duck breast to rest for about 5 minutes before slicing.

Pan Gravy
  1. In the pan that you seared the duck breasts add back a tablespoon of the reserved duck fat.  Add in 1 tablespoon of flour to make a roux.

  2. Allow the roux to cook for 1-2 minutes to get rid of the raw flour taste.  The roux can get dark brown, as this will help the color of the pan gravy.

  3. Add chicken stock to the roux until and cook over low heat until the gravy has thickened slightly.  Don't allow it to thicken completely as you will want to reheat the gravy right before you serve the duck.

  4. Taste the pan gravy and season as needed

Sweet Potatoes
  1. Peel sweet potatoes and cut into chunky pieces that are still somewhat bite size.

  2. peel pearl onions and add to bowl with sweet potato chunks

  3. Coat sweet potatoes and onions with a little olive oil and season with sea salt and black pepper to taste.

  4. Place vegetables on a foil-lined sheet pan and roast at 350 degrees for 20 minutes.  (if you start this about the same time as you start searing the duck they should be done just at the right time)

  5. Remove vegetables from oven, place in mixing bowl or saute pan. Add spinach and maple syrup.  Re-season with sea salt and black pepper if desired. Toss mixture to wilt the spinach and coat the veggies with the maple syrup.

Assembly
  1. Place cooked vegetables on serving a dish.

  2. Slice duck breast and place on top of the vegetable mixture.

  3. Add pan gravy around the inside edge of the serving dish, not directly on the vegetables or duck, but around it.

  4. Sprinkle with chopped Italian parsley to garnish if desired and serve.

Nutrition Facts
Pan Seared Duck Breast with Sweet Potatoes, Spinach and Onions
Amount Per Serving
Calories 485 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 5g25%
Cholesterol 171mg57%
Sodium 235mg10%
Potassium 1104mg32%
Carbohydrates 36g12%
Fiber 3g12%
Sugar 20g22%
Protein 46g92%
Vitamin A 3065IU61%
Vitamin C 34.9mg42%
Calcium 99mg10%
Iron 11.1mg62%
* Percent Daily Values are based on a 2000 calorie diet.