This pan-fried duck breast with plum sauce recipe is a play on classic combinations; it is quick to cook, and it is always a crowd-pleaser.
Szechuan Duck Breast
If you spend any time digging around my site, you will discover that I have a thing for duck.
I think it is a beautiful meat, it has so much flavour and versatility, and it is also very underused.
My whole roast duck recipe has featured as my Christmas Day meal on many occasions.
I also make a duck ragu for pasta, and I use the confit legs to make fancy duck bonbons, I even have a duck stir fry and duck curry.
Oh yeah, burgers, I make duck burgers too.
Yes, I am obsessed!
But the way we eat it the most often is some form of simply pan-cooked duck breast.
This version uses Szechuan peppercorns and a bit of Chinese five-spice.
Couple that with my homemade plum sauce and you have a fancy meal that is far simpler than those you serve it to will believe!
Buying and Cooking Duck Breast
First of all, all of my recipes for duck breast use farmed duck. Wild duck is great, but requires a little more experience and understanding to buy.
Farmed duck is a great product; it is consistent and tastes wonderful. Look for breasts that are around 175-225g in size with a nice thick layer of fat under the skin.
Then you want to bring it up to temperature before cooking; this is important!
The next step is to score the meat; you want to work in a crosshatch pattern about 1cm apart.
You can see how to do this and cook the duck breast in my Duck a l'Orange video above. The flavours are different, but the technique is identical.
Season the breast and then into a cold pan... Yes, a COLD pan and turn on the heat, you want a medium to low temperature, and let it sit for 12-15 minutes.
Do not touch, do not mess with it for at least 7 or 8 minutes, then all you want to do is drain off the fat. Of course, you keep it for roast potatoes!
Finally, flip and cook for the last 5 minutes.
Most importantly, buy a meat thermometer; they do not cost much and will make you a better cook!
Stick the probe of the thermometer into the thickest part of the breast and remove 3-4 degrees below the target temperature.
The duck will continue to cook whilst it rests.
Cook your duck how you like it, I ain't gonna tell you what is right or wrong, your dinner is yours to enjoy!
- Rare: 57°C
- Medium: 62°C
- Well Done: 67°C
If you are cooking it to well done, I would transfer it to an oven at 180°C or 350°F after flipping the duck to finish cooking. It will take another 10-12 minutes.
Szechuan Duck Breast in Plum Sauce
Ingredients
- 2 Duck Breasts
- 1 Medium Onion 150g
- 1 teaspoon Szechuan Pepper Corns
- ½ teaspoon Chinese Five Spice
- ¼ teaspoon Coarse Sea Salt
- 6 Black Peppercorns
- 125 ml Plum Sauce ½ Cup
Instructions
- Cut a cross-hatch pattern into the skin of the duck breast. This should be at 1cm (just under ½") intervals, and be careful not to cut through to the flesh.
- Crush the Szechuan peppercorns, Chinese five spice, sea salt and black pepper in a spice grinder or in a pestle and mortar.
- Rub this into the duck breast, paying special attention to the skin side, rubbing it into the slashes.
- Place the duck skin-side down into a cold pan and then turn on the heat to medium to low. Allow the duck to sit for 12-15 minutes, draining off the fat after 7-8.
- Whilst the duck is cooking, peel the onion and cut off the top and the roughest part of the root. Then cut the onion into 8 wedges.
- After the duck has had 10-12 minutes, flip the duck and allow it to cook for a further 5 minutes or so.Remove the duck from the pan and tent under foil and rest for 5-6 minutes.
- Drain most of the fat from the duck pan and return to a high heat.
- Add the onion wedges to the hot pan and sear for 90 seconds on each side.
- Pour over the plum sauce and allow to bubble for a minute or two.
- Slice the duck and add any resting juices into the sauce and stir, then serve.
Barbara
Tuesday 16th of June 2020
Hi, can you just advise on how to - and for how long you can - keep the plum sauce please. We have a damson tree so assume I can substitute them for the plums...
Brian Jones
Wednesday 17th of June 2020
It depends how you want to store it Barbara. I tend to freeze it and I've consumed it up to 3 months after freezing and it was as good as the day that it went in the freezer.
I have kept it fresh in the fridge for a week to 10 days with no signs of degradation and I have played around with decanting it into steralised hot jars and adding a lid whilst hot, this worked well and I have used it up to 6 months after doing this. Although this is not in line with guidelines on canning so it is at your own risk.
Rosemarie
Monday 27th of January 2020
I am making this today. My sauce is now simmering and I have put my spic rub onto my duck breasts. My son always has duck in plum sauce from the Chinese take away, but it usually comes in a pineaaple sauce. I am hoping he likes this as he is really fussy. I will let you know.
Brian Jones
Thursday 30th of January 2020
Enjoy :)
Heather
Thursday 10th of September 2015
.... drool...... This looks amazing!! The duck looks moist and delicious, the sauce to die for.. absolute perfection!!
Brian Jones
Thursday 10th of September 2015
Thanks Heather it really was a triumph on all levels.
Oana @AdoreFoods
Monday 7th of September 2015
I have tried before to cook duck and each and every time was a disaster. I am hoping next time will redeem myself following your recipe! Loving the plum sauce addition
Brian Jones
Tuesday 8th of September 2015
I hope you nail it this time, cooking the breast on it's own is a little easier than a whole duck, the main thing to do is avoid over cooking as it can become tough very quickly.
Richa
Monday 7th of September 2015
That duck looks just right. I love how crispy the skin is!
Brian Jones
Tuesday 8th of September 2015
Thank you Richa :)