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🍽️ Crispy Duck Breast with Creamy Leek

866 kcal · 30 min · 4 servings

Crispy Duck Breast with Creamy Leek Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the duck breasts thoroughly and pat them dry with a kitchen towel.
  2. 2. Remove any remaining feather quills from the skin.
  3. 3. Score the skin in a diamond pattern with a sharp knife, being careful not to cut deep into the meat.
  4. 4. Place the duck breasts skin-side down in a cold pan.
  5. 5. Turn the heat to low-medium and fry the skin for about 8 minutes until golden brown.
  6. 6. Pour off the rendered duck fat over the breasts occasionally.
  7. 7. Turn the breasts over and fry the meat side for another 5 minutes.
  8. 8. Remove the duck breasts from the pan and wrap them in aluminum foil.
  9. 9. Let the meat rest in the foil for 10 minutes.
  10. 10. Wash the leek, remove the tough green tops and the root, and slice it into thin rounds.
  11. 11. Heat 2 tablespoons of oil in a separate pan.
  12. 12. Sauté the leek over low heat until it is soft.
  13. 13. Pour in the cream and season with salt, pepper, and a pinch of ground nutmeg.
  14. 14. Simmer the vegetables covered for 3 to 4 minutes over low heat.
  15. 15. Crumble the bread and spread the crumbs on a baking sheet.
  16. 16. Toast the crumbs under the grill until crispy, turning them occasionally.
  17. 17. Mix the toasted crumbs with fresh thyme and a pinch of salt.
  18. 18. Slice the duck breasts into thick slices.
  19. 19. Arrange the meat slices on top of the creamy leek.
  20. 20. Sprinkle each piece with the crumb and thyme mixture.
  21. 21. Season generously with freshly ground black pepper and serve immediately.

Nutrition per serving