Honey Lacquered Duck Breast Stuffed with Duck Confit

Honey Lacquered Duck Breast with Duck Confit, Rosemary and Orange

Bitter Greens, Peruvian White Beans, Carrot and Chard




7 oz breast of duck

2 oz duck confit

1 T fresh rosemary, chopped

1 T fresh garlic, minced

1 T fresh chives, chopped

1 T Fresh orange zest

Cut incision in center of duck and stuff with confit, herbs and zest

For cooking the duck:

1 oz light olive oil

2 oz butter

1 rosemary sprig

Squeeze of fresh lemon

1 tablespoon honey


Bitter Green Salad

2 oz kale, cleaned and chopped

2 oz Peruvian white beans, soaked and cooked in stock

1 T baby carrot, peeled into ribbons

1 T baby zucchini, peeled into ribbons

½ shallots, sliced

three chard stems, small if possible

dandelion greens

frisee lettuce

toss with warm vinaigrette


Duck Fat Vinaigrette, serves 6

2 oz shallots, sliced

2 oz sherry vinegar

2 oz maple syrup

1 oz picked thyme

1 oz Dijon mustard

6 oz duck fat.  Can substitute bacon fat or light olive oil

Salt and pepper

Sweat shallots in duck fat until transcluscent. Add remaining ingredients to sauté pan, mix well and transfer to blender.  Blend all ingredients until emulsified.



Reserved pan jus

Huckleberries, blueberries, or pomegranates



In saute pan on no heat, put a light film of oil, season duck breast with salt and pepper and place in pan skin side down.  Turn heat on low, do not move duck breast but allow to cook until skin is golden brown.  Turn heat up to medium and turn duck over, skin side up.  Add 2 oz butter and whole rosemary sprig with one tablespoon honey.  Spoon mixture over duck repeatedly for approximately two minutes.  Remove from heat and allow to rest for 5 minutes before slicing.

While duck is resting, assemble the salad ingredients in bowl.  Warm approximately one ounce of vinaigrette per person and add to salad.  Season with salt and pepper and mix thoroughly. 

Place salad mixture on center of plate with sliced duck breast on top.  Reserve one tablespoon of liquid from seared duck pan and ladle around plate.  Garnish options include, huckleberries, blueberries and pomegranates.




2 Replies to “Honey Lacquered Duck Breast Stuffed with Duck Confit”

  1. John, Hello from an old friend. I saw your sisters in Green Bay today and they mentioned your web-site. Great Stuff!

    1. Great to hear from you, hope all is well. Thought of you last week when I considered getting Rush tickets for my 12 year old. Glad to hear from you, would love to catch up sometime. Best to the family.


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