Pan Fried Duck Breast with White Bean Puree, Leeks, and Spring Onion and Prosecco Sauce

There’s nothing better than a crispy skinned pan fried duck breast, and this one with white bean puree, leeks, and spring onion and Prosecco sauce is a bit special. Perfect for date night!

We’ve been watching Masterchef, which I love although whenever the poor amateurs have to go in a professional kitchen I get a bit panicky.

This dish was created when my husband was away one weekend. I wanted to cook something special for him on his return. When I asked what he wanted, he said ‘your calling card’. This is the first challenge on Masterchef, and it’s supposed to be your signature dish. This is what I came up with.

I soaked the duck breasts in brine (made from salt, water and bay leaves) overnight before starting. I would recommend you do this if you make the dish – it really helps the meat keep in the moisture.

This will take an hour (not counting the soaking time above) and will serve 2, with leftovers.

Ingredients, Substitutions and Variations

• Duck breasts – you’ll need one per person. If you are cooking for more people, you can simply multiply the ingredients.
• Smoked bacon, leeks, double cream – these ingredients make your creamy leeks. You can use unsmoked bacon, but it won’t be as tasty.
• Garlic, butter, butter beans, double cream – these make your butter bean puree. You can switch the fresh garlic for half a teaspoon of garlic powder if needed.
• Butter, plain flour, spring onions and Prosecco – the butter and plain flour thicken the sauce, the spring onion and Prosecco provide that delectable sharp flavour.

Pan Fried Duck Breast Top Tips

1. Cooking your duck breasts The absolute key to a good pan fried duck breast is letting the fat render enough. You want to cook skin side down for most of the cooking time – this way, you’ll get crispy skin and soft meat.
2. Making ahead The leeks, puree and sauce can be made in advance. Leave to cool and store in the fridge for up to 24 hours – reheat thoroughly when you want to use them.
3. Making the sauce The sauce uses a roux of butter and flour to thicken it. If your sauce is too thick, add a touch more Prosecco. Too thin and you can add more flour.

Pan Fried Duck Breast with White Bean Puree, Leeks, and Spring Onion and Prosecco Sauce

Harriet Young

June 7, 2024

5

Print Recipe Pin Recipe Share by Email

Total Time 1 hour hr

Course Main Course

Servings 2 people

Ingredients

  

1x2x3x

• 2 duck breasts

For the leeks

• 4 rashers smoked bacon
• 2 leeks
• 10 ml double cream

For the puree:

• 3 cloves garlic
• 10 g butter
• 2 x 400g tins butter beans
• 10 ml double cream

For the sauce:

• 20 g butter
• 20 g plain flour
• 6 spring onions
• 2 large glasses prosecco

Instructions

 

• For the duck breasts, first make your brine. You’ll need approx 20g salt, 200ml water and 4 bay leaves. Mix together in a bowl, then add your duck breasts. Make sure they’re completely covered in the liquid, then cover with cling film and leave in the fridge overnight.
• For the puree, finely slice the garlic and add to a sauce pan with the butter. Cook gently for a minute, then add the butter beans and water from one tin, and just the butter beans from the other tin. Simmer gently until the beans are soft, then whizz with a food processor. Add the cream and a little water if it’s too thick, then season.
• For the leeks, chop the bacon into small chunks and cook over a high heat until golden. Lower the heat and add the finely sliced leeks along with 50ml water. Simmer gently for 15 minutes, then add the cream and seasoning.
• For the sauce, melt the butter in a saucepan and add the flour and spring onions. Take off the heat and stir in the prosecco a little at a time. Put back on the heat and bring up to the boil, stirring all the time. Turn off the heat, then season (you may want to add a little sugar if it’s too tart).
• For the duck, remove from the brine and rinse under the tap. Dry the fat, then place fat side down in a cold pan. Turn on the heat and cook, fat side down, for 15 minutes. You may need to drain away some of the fat during the cooking. Flip the duck and cook on the meat side for 2 minutes, then remove from the pan and rest for no less than 5 minutes.
• Done! Serve the sliced duck breast with the leeks and puree, and the sauce poured over the top. Enjoy with a glass of prosecco!

Keyword duck, leeks

Tried this recipe?Let us know how it was!

More duck recipes:

• Duck Fried Rice
• Hoisin Duck Stir Fry
• Mulled Wine Roast Duck
• Orange and Brandy Roast Duck
• Roast Duck with Chips and Hoisin Sauce