Tender Slow-Cooked Duck Breast with Rich Homemade Gravy
Nutritional value per serving
Calories450kcal
Carbs5gram
Fat30gram
Protein36gram
Ingredients
- Duck breasts, skin on (choose fresh and well-marbled for best flavor)2 piece
- Salt (fine sea salt recommended for even seasoning)1.5 tsp
- Black pepper (freshly ground for best aroma)1 tsp
- Unsalted butter (adds richness to gravy)2 tbsp
- Olive oil (use extra virgin for best quality)1 tbsp
- Shallots (small, finely chopped)2 piece
- Garlic cloves (minced)2 piece
- Dry red wine or chicken broth (for deglazing and gravy base)150 ml
- Chicken or vegetable stock (low sodium preferred)200 ml
- Fresh thyme sprigs (for aroma)2 piece
- Cornstarch (optional, to thicken gravy)1 tsp
This recipe guides you through slow cooking duck breast to create tender, juicy meat paired with a flavorful homemade gravy. The slow cooking method ensures the duck remains moist and tender while infusing deep flavors. Ingredients are affordable and commonly found in supermarkets. Total cost of ingredients is approximately $15 USD, €14, £12, and ₹1200, with a total caloric content of around 450 kcal per serving. Suitable for a medium complexity level with a total cooking time of about 2.5 hours. This recipe is ideal for those who enjoy a hearty, comforting meal with a gourmet touch at home.
Preparation instructions
Prepare Duck Breast
1Pat duck breasts dry with paper towels. Score the skin in a crisscross pattern without cutting into the meat; this helps render fat and crisp the skin. Season both sides generously with salt and pepper. This step ensures flavorful and crispy skin.
Sear Duck Breasts
2Heat olive oil in a heavy-bottomed skillet over medium heat. Place duck breasts skin-side down and sear for 6-8 minutes until skin is golden brown and fat has rendered. Flip and sear the other side for 2 minutes. This seals in juices and develops flavor.
Slow Cook Duck Breasts
3Transfer duck breasts, skin-side up, to a preheated oven at 130°C (265°F). Cook for 25-30 minutes or until the internal temperature reaches 63°C (145°F) for medium-rare. Use a reliable meat thermometer to check. Remove and let rest for 5-10 minutes to retain juiciness.
Prepare Gravy Base
4While duck rests, pour off excess fat from the skillet, leaving about 1 tablespoon. Add butter, shallots, and garlic; sauté over medium heat until softened, about 3-4 minutes. This base enhances the savory depth of the gravy.
Deglaze and Simmer Gravy
5Pour red wine or chicken broth into the skillet, scraping up browned bits with a wooden spoon. Add chicken stock and thyme sprigs; simmer gently until reduced by half, about 10-15 minutes, concentrating flavors.
Thicken Gravy (Optional)
6Mix cornstarch with a tablespoon of cold water to create a slurry. Stir into simmering gravy and cook for another 2 minutes until thickened to desired consistency. Remove thyme sprigs.
Serve
7Slice duck breasts against the grain and serve with warm gravy drizzled on top. Enjoy immediately for best texture and flavor.
Cooking Tips
-Always use a meat thermometer to ensure duck reaches safe internal temperature of at least 63°C (145°F) as recommended by food safety guidelines.
-Avoid cross-contamination by washing hands and utensils after handling raw duck.
-If you prefer well-done duck, cook until internal temperature reaches 74°C (165°F), but note it will be less juicy.
-Leftover duck can be stored covered in the refrigerator for up to 2 days; reheat gently to maintain tenderness.
-For a gravy variation, add a teaspoon of orange zest or a splash of balsamic vinegar for extra flavor complexity.
Equipment Needed
- Heavy-bottomed skillet or frying pan
- Oven-safe dish or roasting pan
- Meat thermometer
- Wooden spoon
- Small mixing bowl (for cornstarch slurry)
- Knife and cutting board
Grocery Shopping List
- [ ] Duck breasts (2 pieces), approximately $10. Choose fresh, with bright skin and firm flesh.
- [ ] Salt (fine sea salt), approximately $0.50. Use good quality for seasoning.
- [ ] Black pepper (freshly ground), approximately $0.50.
- [ ] Unsalted butter (2 tbsp), approximately $0.60. Adds creaminess.
- [ ] Olive oil (1 tbsp), approximately $0.25. Extra virgin preferred.
- [ ] Shallots (2 pieces), approximately $0.70. Look for firm, dry skin.
- [ ] Garlic cloves (2 pieces), approximately $0.20. Fresh with no sprouts.
- [ ] Dry red wine or chicken broth (150 ml), approximately $1.50 (or stock $1.00). Choose a wine you enjoy drinking.
- [ ] Chicken or vegetable stock (200 ml), approximately $1.00. Low sodium preferred.
- [ ] Fresh thyme sprigs (2 pieces), approximately $1.00 for a bunch.
- [ ] Cornstarch (optional, 1 tsp), approximately $0.10.
Total approximate cost: $15 Tips: Select fresh herbs and good quality duck for the best flavors.
FAQ
What is the safe internal temperature for cooked duck breast?
Duck breast should reach at least 63°C (145°F) internally for safe consumption, according to food safety standards. Use a meat thermometer to check.
Can I use frozen duck breasts for this recipe?
Yes, but make sure to fully thaw the duck breasts in the refrigerator before cooking for even cooking and food safety.
How do I make the skin crispy on slow-cooked duck breast?
Searing the duck breast skin-side down in a hot skillet before slow cooking renders fat and crisps the skin nicely.
Can I make the gravy without wine?
Absolutely! Substitute the red wine with additional chicken stock or broth.
How do I store leftovers safely?
Store cooled leftovers in a sealed container in the refrigerator within 2 hours of cooking. Consume within 2 days and reheat to at least 74°C (165°F) before eating.