Duck Breast Recipe for the Oven – Easy and Quick to Cook great!
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.
You can find my duck breast in the oven recipe in this post.
In addition to the Barbarie duck breast, the vegetables are also prepared in the oven and offer Mediterranean enjoyment in your own four walls.
In terms of taste, this is a great thing and anyone who has little time will be happy because it is fantastically quick.
I love this dish because it is so easy to prepare and prepare.
At best, I need 15 minutes until the chicken breast is in the oven with the vegetables.
In the cooking video I show you everything step by step.
You can find this and other inspiration in the following text. Good succeed!
Table of Contents
- 1. Recipe Duck Breast from the Oven
- 2. Calories (kcal) and Nutritional Values
- 3. Muscovy Duck Breast Briefly Explained
- 4. Prepare the Duck Breast Skin, Cut Into It and Season
- 5. Prepare Duck Breast Made Easy
- 6. Duck Breast Whole or Slightly Crispy
- 7. Soft Pink or Even More Pink
- 8. The Vegetables for the Duck Breast – a Bit Mediterranean
- 9. Duck Breast Sauce and Juice and Sauce
- 10. More Recipes for Roast Duck and Roast Goose
1. Recipe Duck Breast from the Oven
Here are the instructions, further tips can be found after the recipe.
Have fun and good luck!
Duck breast from the oven with Mediterranean vegetables
Cooked, photographed and written down by chef Thomas Sixt.
Total Time 40 Min.
Simple guide for preparing duck breast in the oven.
|3||Pieces||red bell pepper|
|5||Pieces||glove of garlic|
|1||Piece||barbarian duck breast|
|black ground pepper|
Prepare a larger roaster, preheat the oven to 220 degrees Celsius hot air.
Cut the peeled potatoes into quarters or eighths and place them side by side in the roaster.
Place the halved peppers without the seeds in the roaster with the potatoes.
Cut the fennel into eighths and place in the roaster with the remaining vegetables.
Peel the garlic cloves and place in the roaster, add the black olives.
Season the vegetables generously with salt and pepper.
Leave a space for the duck breast of vegetables and season the base of the roaster at this point as well.
Prepare duck breast
Clean the meat side of the duck breast.
Cut out veins and tendons.
Remove quills from skin side.
Score the skin in a diamond shape.
Put in Duck Brest
Place the duck breast, skin-side down, in the roasting pan in the seasoned spot.
Season the duck breast with salt and pepper from above.
Put the roaster in the oven. The preparation time is about 35 minutes.
Take the roasting pan with the vegetables and duck breast out of the oven.
Prepare hot plates for serving.
Set out the roaster on a kitchen towel next to the plates.
Arrange the vegetables on the hot plates.
Form a nice ensemble with potatoes, fennel, peppers, garlic and olives.
Refine the gravy
Sprinkle the finely plucked thyme into the resulting gravy and stir.
Season the gravy again with salt and pepper if necessary.
Carve duck breast
Place the duck breast on a board and cut diagonal slices.
Arrange the carved duck breast slices on the hot plates with the vegetables.
Pour the gravy onto the plate.
Serve the dish quickly.
I wish you a good appetite!
2. Calories (kcal) and Nutritional Values
3. Muscovy Duck Breast Briefly Explained
I would like to write a little technical information about this particular species of duck, since the usual sources give little information.
The Muscovy duck is originally at home in the tropics, which is why it was also known as the “barbarian duck” or “Canard d’Inde”.
This species of duck is native to the New World West Indies and Amazon, where various sources indicate that it lived on trees.
This duck is important today in gourmet cuisine, it is a delicate muscovy duck (also musk duck or warty duck) that has only been bred in France since 1871.
She became popular and famous for her spicy and firm meat.
Compared to the German domestic duck, which always has to be well-done, the Muscovy duck, here only the breast, is served soft pink.
If you are preparing a Barbarie duck whole, it is advisable to serve the tender pink breast as the first course, and then the cooked legs as a second course.
But that should be saved for another article because otherwise we would sink too much into gourmet food.
You can find the recipe for duck legs in the oven instead.
4. Prepare the Duck Breast Skin, Cut Into It and Season
After unpacking the duck breast…
- I wash them off under cold running water
- The breast is dried
- I then use tweezers to remove any remaining quills
- Clean the back (cut out veins)
- Then score the skin in a diamond shape.
Carefully cut the duck skin, not the meat – this way the fat can fry nicely and the skin will be crispy!Cutting duck skin Tip from chef Thomas Sixt
Now the breast is seasoned with salt and pepper. Personally, I love black pepper, although we only ever used white pepper for Alfons Schuhbeck.
I think white pepper tastes pungent. That is why black pepper is used. I’ve gotten picky about the salt.
In the video I use black Hawaiian salt and recommend either Fleur de Sel or a real, unpurified ancient salt or Himalayan salt.
These types of salt are healthier, if you want to know more about them, you can read more about them in this book .
Place the breast skin-side down in the roaster and continue with the vegetables.
5. Prepare Duck Breast Made Easy
I use a fresh Barbary duck breast for this dish.
This special duck breast should be tender pink on the plate, at best crispy and there are one or the other trick to ensure that it always works.
The most important thing is a preheated oven – I tend to have high temperatures, so I use the hot air setting at 220°C and preheat the oven accordingly.
The oven temperature should really be reached when the prepared duck breast goes into the oven, as this is the only way to ensure optimal cooking.
Duck breast and vegetables cook in the oven at the same time – that’s practical and saves time!Tip for roast duck from chef Thomas Sixt
6. Duck Breast Whole or Slightly Crispy
Everyone likes it differently, I like the breast slightly crispy with this dish, it’s not a fried Chinese duck but a fine French duckling.
If you like to follow my recommendation, do the preparation exactly as explained in the video.
The breast remains on the skin side and after 30 minutes the dish is ready.
But if you want the breast to be really crispy, then please set the alarm for 20 minutes and then switch the oven to hot air grill.
First turn the breast once – correct – skin side up, add salt and cook for another 10-12 minutes.
The breast should now be crispy and crunchy, calming even the last critic.
7. Soft Pink or Even More Pink
The cooking time of the duck breast depends on the one hand on your oven and on the other hand on the thickness of the duck breast.
If the breast is particularly small, the cooking time must be reduced slightly, if the breast is larger it takes a little longer.
After one or two attempts you always get the hang of it. I just want to encourage you here so that it works really well.
8. The Vegetables for the Duck Breast – a Bit Mediterranean
I love the Mediterranean cuisine and therefore I prepare fennel, potatoes, peppers, olives and garlic as side dishes.
- Cut the potatoes into quarters or eighths, ideally peel them first
- Clean the fennel and cut into quarters, leaving the stalk on, so the fennel pieces remain whole and do not fall apart.
- Halve and deseed the peppers, I only use red or yellow peppers for this dish so that the play of colors is right.
- Then add black olives without pits and at least 5 whole cloves of garlic.
By the way, in the video the order is the other way around, I show the vegetables first, then the preparation of the duck breast – but it doesn’t matter how you do it yourself.
9. Duck Breast Sauce and Juice and Sauce
In this preparation I “only” work with the gravy.
On the one hand, this is the fat from the duck breast, plus the resulting roasted ingredients and, as can be seen in the video, fresh thyme.
The fresh thyme is added to the hot gravy shortly before serving and develops its incomparable aroma over a gentle heat.
Drizzle the gravy over the vegetables and duck and serve quickly!
Check out Duck Breast Sauce for more ideas.
10. More Recipes for Roast Duck and Roast Goose
Comments, Cooking Questions and Answers
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