Seared Duck Breast with Red Wine Jus and Mashed Potato Recipe

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Kim Published: February 21, 2021 Modified: May 31, 2021
Seared Duck Breast with Red Wine Jus and Mashed Potato Recipe

How To Make Seared Duck Breast with Red Wine Jus and Mashed Potato

A gourmet, tender seared duck breast that impresses with flavors and texture from zesty mashed potato, cranberry juice, red wine, garlic, and rosemary.




For Seared Duck Breast:

  • 4duck breasts
  • 4tspsea salt
  • 4tsppepper
  • 8garlic cloves
  • 4sprigsrosemary,fresh

For Mashed Potato:

  • cupspotato
  • 2tspbutter
  • 1ozmilk
  • orange zest,half an orange
  • 1tbspolive oil
  • 1tspsalt
  • 1tsppepper

For Red Wine Jus:

  • ½tspflour
  • ½cupred wine
  • 3tspcranberry sauce
  • 2tsphoney
  • 1orange,juiced
  • ¼cupchicken stock
  • ½tspsalt
  • ½tsppepper
  • orange zest,of half an orange, to serve
  • fresh rosemary,to serve


  1. Preheat the oven to 350 degrees F.

  2. Lightly score the duck skin with a sharp knife. Make sure not to cut through to the flesh.

  3. Season each side of the duck breast with 1 teaspoon of salt and pepper each.

  4. Fry the duck breast skin side down on medium heat for about 3 to 4 minutes with the garlic and rosemaries. Flip and fry the other side for about 1 minute.

  5. Put the duck breast in the oven for about 6 to 8 minutes for medium-rare; 10 minutes for medium-well. Rest for 6 minutes before serving.

Mashed Potato:

  1. Chuck all the ingredients in the boiled potato, then mix well.

Red Wine Jus:

  1. Use the pan you fried the duck breasts in. Take out the rosemary stalks, crush the garlic with a fork.

  2. Fry the garlic for a minute or two on medium low heat. Add in the flour and fry for another minute or until all the fat in the pan have binded to the flour.

  3. Add in the rest of the ingredients, mix well and keep simmering on low heat for about 10 minutes or until it becomes a glossy thick sauce.

To Assemble:

  1. To impress guests with gourmet presentation game, pipe the mashed potato with a piping bag into a golf ball size mound. Shape using the back of a spoon.

  2. Place the duck breast, drizzle with the jus and decorate with orange zest and rosemary. Enjoy!


  • Calories: 388.34kcal
  • Fat: 13.31g
  • Saturated Fat: 4.28g
  • Trans Fat: 0.08g
  • Monounsaturated Fat: 5.21g
  • Polyunsaturated Fat: 1.57g
  • Carbohydrates: 25.72g
  • Fiber: 3.92g
  • Sugar: 8.91g
  • Protein: 36.05g
  • Cholesterol: 134.06mg
  • Sodium: 779.96mg
  • Calcium: 81.45mg
  • Potassium: 917.91mg
  • Iron: 9.00mg
  • Vitamin A: 58.21µg
  • Vitamin C: 41.89mg
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