This delicious James Martin duck breast recipe is a quick and elegant meal, perfect for impressing guests or enjoying a special dinner. Featuring tender duck paired with caramelized peaches and a rich sherry sauce, it’s both flavorful and versatile. You’ll love how simple it is to create restaurant-quality flavors with everyday ingredients!
Ingredients Needed
For the peaches:
- 100g / 3 ½ oz / ½ cup caster (superfine) sugar
- 2.5cm / 1in piece of cinnamon stick, broken
- 4 unripe peaches
For the duck:
- 4 duck breasts, preferably wild
- 2 pinches roasted, crushed Szechuan peppercorns
- 4 tbsp sunflower oil
- Sea salt and freshly ground black pepper
For the sauce:
- 50g / 1 ¾ oz unsalted butter, divided
- 1 shallot, finely chopped
- 4 tbsp sherry vinegar
- 125ml / 4fl oz / ½ cup chicken stock
How To Make Duck Breast
- Prepare the peaches: In a large sauté pan, combine the sugar, cinnamon stick, and 750ml / 26fl oz / 3 cups water. Heat over medium heat, stirring occasionally, until the sugar dissolves and the syrup simmers. Add the peaches and poach for 10 minutes. Remove the peaches with a slotted spoon, let them cool slightly, and peel the skins. Halve the peaches, remove the stones, and cut each half into 4 slices. Set aside the poaching syrup.
- Preheat the oven: Heat to 180°C / 350°F / Gas 4.
- Season the duck: Season both sides of the duck breasts with salt and pepper. Sprinkle Szechuan pepper over the skin.
- Cook the duck: Heat an ovenproof frying pan (skillet) over medium heat. Add the sunflower oil, and when it shimmers, place the duck skin-side down. Cook for 4–5 minutes until golden. Flip the duck and transfer the pan to the oven. Roast for 4–5 minutes, then remove the duck and place it on a baking sheet. Cover and rest for 5 minutes. Reserve the fat and increase the oven temperature to maximum.
- Caramelize the peaches: In a cleaned sauté pan, melt half the butter over medium heat. Add the peach slices and cook for 5 minutes, turning occasionally, until lightly browned. Remove the peaches and set aside. Add 125ml / 4fl oz / ½ cup of reserved poaching syrup to the pan with the cinnamon stick. Cook for 3–4 minutes until caramelized. Toss the peaches in the syrup, cover with foil, and set aside.
- Make the sauce: Remove all but 1 tbsp of fat from the duck pan. Add the chopped shallot and cook over medium heat for 5 minutes until softened. Pour in the sherry vinegar to deglaze, stirring to release caramelized bits. Add chicken stock, bring to a boil, and simmer for 5 minutes until reduced by half. Whisk in the remaining butter to create a glossy sauce. Stir in the juices from the rested duck, cover, and set aside.
- Reheat and serve: Reheat the duck in the hot oven for 2 minutes. Warm the peaches if needed. Slice the duck breasts lengthwise and add any peach juices to the sauce. Serve the duck with caramelized peaches and spoon the sauce over the top.
Recipe Tips
- Use unripe peaches: They hold their shape better during poaching and caramelizing, giving the dish a great texture.
- Score the duck skin: Lightly score the skin in a crisscross pattern to help the fat render evenly and get crispy.
- Deglaze properly: When adding sherry vinegar to the pan, scrape all the browned bits to ensure a rich, flavorful sauce.
- Rest the duck: Allow the duck to rest after cooking to keep it juicy and tender when sliced.
- Don’t skip the Szechuan peppercorns: They add a unique aromatic spice that complements the peaches beautifully.
How To Store And Reheat Leftovers?
- Refrigerate: Let the duck and peaches cool to room temperature. Store them in an airtight container and refrigerate for up to 3 days.
- Freeze: Allow the duck and peaches to cool completely. Place them in separate freezer-safe containers or bags and freeze for up to 1 month. To use, thaw overnight in the fridge before reheating.
- Reheat: Preheat the oven to 180°C / 350°F. Place the duck and peaches on a baking tray, cover with foil, and heat for 10–12 minutes until warmed through.
Nutrition Facts
Serving Size: 1 breast (approx. 170 g)
- Calories: 371
- Total Fat: 12.4g
- Saturated Fat: 3.2g
- Cholesterol: 95mg
- Sodium: 60mg
- Potassium: 405mg
- Total Carbohydrate: 19.6g
- Dietary Fiber: 4g
- Sugars: 14.2g
- Protein: 45.8g
Try More James Martin Recipes:
- James Martin Chicken And Leek Pie
- James Martin Sausage Cassoulet
- James Martin Bacon Waffles
- James Martin Fish Chowder
James Martin Duck Breast Recipe
Description
This delicious James Martin duck breast recipe is a quick and elegant meal, perfect for impressing guests or enjoying a special dinner. Featuring tender duck paired with caramelized peaches and a rich sherry sauce, it’s both flavorful and versatile. You’ll love how simple it is to create restaurant-quality flavors with everyday ingredients!
Ingredients
For the peaches:
For the duck:
For the sauce:
Instructions
- Prepare the peaches: In a large sauté pan, combine the sugar, cinnamon stick, and 750ml / 26fl oz / 3 cups water. Heat over medium heat, stirring occasionally, until the sugar dissolves and the syrup simmers. Add the peaches and poach for 10 minutes. Remove the peaches with a slotted spoon, let them cool slightly, and peel the skins. Halve the peaches, remove the stones, and cut each half into 4 slices. Set aside the poaching syrup.
- Preheat the oven: Heat to 180°C / 350°F / Gas 4.
- Season the duck: Season both sides of the duck breasts with salt and pepper. Sprinkle Szechuan pepper over the skin.
- Cook the duck: Heat an ovenproof frying pan (skillet) over medium heat. Add the sunflower oil, and when it shimmers, place the duck skin-side down. Cook for 4–5 minutes until golden. Flip the duck and transfer the pan to the oven. Roast for 4–5 minutes, then remove the duck and place it on a baking sheet. Cover and rest for 5 minutes. Reserve the fat and increase the oven temperature to maximum.
- Caramelize the peaches: In a cleaned sauté pan, melt half the butter over medium heat. Add the peach slices and cook for 5 minutes, turning occasionally, until lightly browned. Remove the peaches and set aside. Add 125ml / 4fl oz / ½ cup of reserved poaching syrup to the pan with the cinnamon stick. Cook for 3–4 minutes until caramelized. Toss the peaches in the syrup, cover with foil, and set aside.
- Make the sauce: Remove all but 1 tbsp of fat from the duck pan. Add the chopped shallot and cook over medium heat for 5 minutes until softened. Pour in the sherry vinegar to deglaze, stirring to release caramelized bits. Add chicken stock, bring to a boil, and simmer for 5 minutes until reduced by half. Whisk in the remaining butter to create a glossy sauce. Stir in the juices from the rested duck, cover, and set aside.
- Reheat and serve: Reheat the duck in the hot oven for 2 minutes. Warm the peaches if needed. Slice the duck breasts lengthwise and add any peach juices to the sauce. Serve the duck with caramelized peaches and spoon the sauce over the top.
Notes
- Use unripe peaches: They hold their shape better during poaching and caramelizing, giving the dish a great texture.
- Score the duck skin: Lightly score the skin in a crisscross pattern to help the fat render evenly and get crispy.
- Deglaze properly: When adding sherry vinegar to the pan, scrape all the browned bits to ensure a rich, flavorful sauce.
- Rest the duck: Allow the duck to rest after cooking to keep it juicy and tender when sliced.
- Don’t skip the Szechuan peppercorns: They add a unique aromatic spice that complements the peaches beautifully.
James Martin Duck Breast Recipe