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Duck Breast

Since so many people are having a smaller than usual holiday gatherings, we’ve got the perfect festive main course for you: crispy skinned and super juicy Duck Breast!

In Germany, goose is traditionally served at Christmas. I personally find it completely overrated and would choose a duck breast like this over goose any day.

Perfect for two grown ups, you can also just as well double or triple the recipe. You also won’t have the hassle of dealing with any (albeit delicious!) turkey or chicken leftovers. Plus, it’s super quick to make and looks impressively professional to boot.

Definitely serve with our g&b Cranberry Jelly for maximum effect and enjoyment!

xoxo Donata

Pan seared duck breast with oranges, garlic and rosemary


Serves 2

1 duck breast, ca. 1 lb (400 g), at room temperature (Duck breasts are sold in different sizes , you might find you need 4 breasts to serve 2. Adjust your cooking time accordingly.)

2 tbsp extra virgin olive oil

Flaky sea salt

Freshly ground pepper

2 cloves garlic, peeled and slightly crushed

2 sprigs rosemary

Half an orange, sliced


Preheat oven to 350 F (180 C).

Use a very sharp knife to cut a criss cross pattern into the skin of the duck breast. If you like a bit of fat left between the skin and the meat, cut more shallowly, if you prefer more fat to be rendered, make deeper cuts. Just be sure to not cut all the way down to the meat.

Season with salt and pepper, lightly on the skin side and more liberally on the meat side, massaging the seasoning into the meat.

Heat the oil in a heavy, ovenproof skillet over medium high heat. When the oil radiates heat, place the duck breast into the pan, skin side down. Sear for about five minutes, until plenty of fat is rendered and the skin is brown and crispy. You may have to press the ends of the duck breast down with a spatula or tongs to ensure that the skin browns evenly.

Turn over and sear the duck breast in the meat side for a further two minutes. Add garlic cloves, rosemary and a few orange slices to the pan and place into the preheated oven.

Cook for 8 minutes. Baste the duck breast with the pan juices half way through.

When the time is up, remove from the oven, wrap loosely in aluminum foil and let rest for 5 minutes before slicing and serving.

Pan seared duck breast with oranges, garlic and rosemary

Pan seared duck breast with oranges, garlic and rosemary

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