Pan-Seared Duck Breasts with Balsamic Nectarine Sauce, Lemon Rice and Watercress Salad

Indulge in the perfect balance of rich, crispy-skinned duck and bright, fruity flavors. This recipe pairs pan-seared duck breasts with a luscious balsamic nectarine sauce that’s both sweet and tangy. The duck is cooked to perfection, with a golden, crackling skin and tender meat.

On the side, enjoy a zesty lemon rice studded with scallions and a light watercress salad tossed with toasted almonds and a simple lemon dressing. Every element comes together for a sophisticated yet approachable meal that feels like a special occasion.

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Ingredients

12 ounce Duck BreastsView ingredient guideLike ingredientDislike ingredient

1 unit NectarineView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

0.25 ounce MintView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 ounce AlmondsView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 ounce WatercressView ingredient guideLike ingredientDislike ingredient

1 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Pat duck dry with a paper towel. Using a sharp knife, make shallow slits in the skin in a crosshatch pattern. Season generously with salt and pepper.
2. Place duck skin-side down in a medium pan over medium heat. Cook until fat renders and skin is crisp, 10-15 minutes, pouring off and reserving fat as it renders. (Lower heat if skin burns.) Flip duck and cook to desired doneness, 2-5 minutes more. Remove from pan and set aside.
3. Meanwhile, cut nectarine into ¼-inch cubes. Peel shallot and slice into thin rings. Thinly slice scallions diagonally. Chop enough mint leaves to yield 1 teaspoon (save the rest for another use). Zest the lemon, then squeeze 2 tablespoons juice into a small bowl.
4. Add almonds and a drizzle of oil to a small pan over medium-high heat. Toast, tossing, until golden brown, about 5 minutes. Transfer to a plate, season with salt and set aside. Bring 1 cup water to a boil in a medium pot. Stir in rice, cover, lower heat to a gentle simmer and cook until tender, about 10 minutes. Once done, stir in scallions, lemon zest and 1 tablespoon butter. Season with salt and pepper.
5. Return the pan used for duck to medium heat and add 1 tablespoon reserved duck fat. Add shallot and nectarine. Cook until just softened, 4-6 minutes. Stir in balsamic glaze, scraping up any browned bits. Add 3 tablespoons water, 1 tablespoon butter and 1 teaspoon chicken stock concentrate (save the rest for another use). Remove from heat and stir in chopped mint.
6. In a medium bowl, toss watercress with a generous drizzle of olive oil and lemon juice to taste (start with half and add more). Season with salt and pepper. Toss in almonds. Slice duck crosswise and divide among plates. Spoon nectarine sauce over duck. Serve with rice and salad on the side.

Recipe Tips

FAQ

Can I substitute the duck with chicken?

While duck has a unique richness, boneless chicken thighs with skin can be used. Adjust cooking time as needed.

What can I use instead of balsamic glaze?

You can reduce regular balsamic vinegar by simmering until syrupy or use a store-bought balsamic reduction.

How do I know when the duck is cooked?

Duck breast is best medium-rare (130-135°F internal). For well-done, cook to 165°F. Let rest 5 minutes before slicing.