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Duck Breast Recipe
Duck Breast Recipe

Duck Breast Recipe

32 Min(s)
20 Min(s) Prep
12 Min(s) Cook
Change up your routine tonight by trying out our yummy Duck Breast Recipe. Our Duck Breast Recipe includes a great tasting, mustard-based serving sauce.
What You Need
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6 servings
Original recipe yields 6 servings
1/3 cup olive oil
2 Tbsp. HEINZ Balsamic Vinegar
1 Tbsp. fresh lemon juice
2 tsp. GREY POUPON Country Dijon Mustard
1 tsp. finely chopped Italian parsley
1/2 tsp. each finely chopped fresh chives and thyme
1/2 tsp. ground black pepper, divided
2 boneless duck breasts (1-1/2 lb.)
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Let's Make It
1
Heat oven to 400ºF.
2
Whisk oil, vinegar, lemon juice, mustard, parsley, chives, thyme and 1/4 tsp. pepper until blended. Refrigerate until ready to use.
3
Use tip of sharp knife to score duck skins, at 1/2-inch intervals, in crisscross pattern being careful to not cut all the way through skins to breast meat.
4
Heat large heavy ovenproof skillet on medium-low heat. Sprinkle duck evenly with remaining pepper. Add, skin sides down, to hot skillet; cook 8 to 12 min. or until skins are golden brown, and crisp and fat is rendered. Discard all but 1 Tbsp. fat from skillet; transfer skillet to hot oven.
5
Bake 6 to 7 min. or until duck is done (165ºF). Remove from oven. Let stand 10 min. before slicing. Serve topped with mustard mixture.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with roasted potatoes and steamed fresh broccoli, or your favorite combination of hot cooked vegetables.
Nutrition
Calories
240
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 90mg
4%
Total Carbohydrates 2g
1%
Dietary Fibers 0g
Sugars 1g
2%
Protein 17g
34%
Vitamin A
4%
Vitamin C
6%
Calcium
0%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
6 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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