Jun 14, 2015

Just Got a Little Greedy on the Seared Duck Breast..Just a Little.. (Spaghetti with Duck Breast in Balsamic Cream Sauce)

I know I know...

This recipe used 2 duck breasts and was meant for 4 pasta servings. I just got a little greedy and decided to put one whole duck breast for my own plate, just a little greedy..

Ingredients (for 4)?

  • 1 pack of spaghetti
  • 2 duck breasts
  • 1/3 cup of garden peas or other types of smaller green peas
  • 1/2 cup finely chopped shallot
  • 1 cup heavy whipping cream
  • 1/4 cup balsamic vinegar
  • Some salt
  • Some freshly ground black pepper


Bring a small pot of water to a boil and blanch the garden peas, it should take no more than 1 minute. Once ready, drain well and quickly transfer the peas to icy cold water to cool down. Lastly, drain well again and set aside for later use.

Bring a big pot of water to a boil and season with few pinches of salt. Cook the pasta according to the packaging instruction or till it almost reach al dente texture. Meanwhile, prepare the duck breasts and the pasta sauce. When the pasta is about done, the other components should be ready around the same time, drain well and prepare to mix with the pasta sauce.

Remove the duck breast from the fridge and let it rest at room temperature for about 10 minutes before cooking. Season both sides with some salt and black pepper. 

Heat up a pan and there's no need to drizzle any oil. Sear the breasts skin side down first using medium heat. About 6 to 8 minutes or till the oil has been rendered and the skin reaches desired texture. Flip and sear the meaty side, about 3 more minutes or till desired rareness. 

You can also finish cooking by transferring the breasts to an preheated oven, especially when using thicker breasts or a more cooked-through meat is preferred. My version took 6 minutes for the skin side and 3 minutes for the other, no oven needed.

Remove the breasts from heat and let them rest for about 10 minutes before slicing. Set aside and ready to be assembled shortly.

Scoop out some excess duck fat for future use and keep about 3 tablespoons of oil in the pan. Turn to medium high heat and add in finely chopped shallots along with some salt and pepper. Cook till the shallots turned translucent.

Pour in the cream and balsamic vinegar. Bring to a boil then lowered the heat to keep it simmering. Taste and see if more salt is needed.

Transfer the pasta to the pan and give it a quick mix. Add in the garden peas and turn off the heat. You can mix in 2 tablespoon of unsalted butter for extra shine and aroma, but the already creamy sauce tastes just as delicious.

Transfer the pasta to a serving plate and top with sliced duck breast -

Guilty pleasure well satisfied.

Other duck breast recipes: