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Kitchen Tip: How to Cook a Duck Breast

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Recipe, video and photography provided by Heinen’s partner, Chef Billy Parisi.

Learn how simple it is to prepare duck using these foolproof methods.

First, you’ll start by diagonally scoring the duck breasts to render the fat. This will also help the duck crisp up evenly. Next, monitor your stovetop temperatures closely so that the duck doesn’t overcook. Cooking on the stovetop will only take about 16 to 20 minutes total before you’re finished. You want to aim for a medium-rare internal temperature for this recipe. Yes! That’s correct, duck can absolutely be served between medium-rare and medium — and it should. To complete the dish, I’ll show you how to create an easy dried cherry pan sauce that is an impressing pairing for this protein.

Why You’ll Love this Recipe

  • This minimal ingredient recipe is elegant and only takes 30 minutes to cook.
  • Heinen’s partner, D’artagnan believe that food raised right tastes better. Moulard duck, which is featured in this recipe is raised cage-free, in open bars, on a vegetarian grain diet with no added antibiotics or growth hormones.
  • Tart, dried cherry pan sauce creates an impressive pairing for this dish.
Kitchen Tip: How to Cook a Duck Breast

Kitchen Tip: How to Cook a Duck Breast


  • 2, 1lb. D'Artagnan duck breasts
  • 2 tsp. Heinen's extra virgin olive oil
  • 1/2 dried shallot, peeled
  • 2 garlic cloves, finely minced
  • 1/2 cup of dry red wine
  • 3 cups Heinen's beef bone broth
  • 1/2 cup dried cherries
  • 2 tsp. fresh thyme, finely minced
  • Salt and pepper, to taste


  1. Score the duck breasts by slicing 1/2″ slices 1/8″ deep across the fat cap using a sharp chef knife. Turn it 90 degrees and repeat the process in the other direction.
  2. Add olive oil to a large frying pan over low to medium heat and then add in the duck facing skin side down. Cook for 5 to 7 minutes or until it is crispy brown.
  3. Turn the duck over and cook for a further 5 to 7 minutes or until well browned. Continue to cook for 2 more minutes per side or until the duck reaches 130F internally.
  4. Set the duck to the side and drain off all but 1 Tbsp. of the duck fat in the pan and return it to medium heat.
  5. Stir in the shallots and garlic and cook for 1-2 minutes or until lightly browned.
  6. Deglaze with wine and cook over high heat until there is about 2 to 3 Tbsp. left.
  7. Add in the beef stock and cook it until there is roughly 1/2 to 3/4 cup left.
  8. Stir in the cherries, thyme, salt and pepper.
  9. Slice the duck breasts about 1/2″ thick and on a bias. Serve the sliced duck overtop the cherry sauce on a plate.

Chef Billy Parisi

By Chef Billy Parisi

Chef Billy Parisi is a culinary school grad who spent 15 years in the restaurant industry as a line cook, sous chef and executive chef. Now he develops, photographs and films simple and delicious recipes that will make everyone feel like a chef in their own kitchen.

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