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June 23, 2026 · 35 min

Crispy Pan-Seared Duck Breast with Duck-Fat Potatoes and Asparagus

Dinner35 min763 cal / serving

Duck is surprisingly simple to cook and always rewards with luscious, rich flavor-making it perfect for a special dinner. Here, duck breasts are seared until the skin is crispy and golden, then the potatoes are tossed in the rendered fat for an irresistible side.

This dish pairs succulent duck with tender asparagus, burst grape tomatoes and a velvety demi-glace sauce. It’s a restaurant-quality meal you can easily make at home.


Recipe details

Dinner35 min763 cal / serving2 servings

Nutrition per serving

Calories763 kcalProtein24.2 gFat36.1 gCarbs80.3 gSugar22.9 gFiber5.5 gSodium1773 mg

Dietary labels

Gluten-free: yesLactose-free: noDairy-free: no

Allergen check

Gluten / wheat: not detectedMilk / dairy: containsEgg: not detectedFish: not detectedShellfish: not detectedPeanut: not detectedTree nuts: not detectedSoy: not detectedSesame: not detectedMustard: not detectedCelery: not detectedSulphites: not detectedLupin: not detectedMolluscs: not detected

Values are calculated per serving from ingredient amounts and the ingredient nutrition reference per 100g. Allergen and diet labels use available ingredient metadata and name matching; always check product labels for strict diets or allergies. Some ingredient amounts or nutrition values were incomplete, so this is marked as a partial estimate.


Ingredients

Fingerling Potatoes12 ounce Fingerling PotatoesView ingredient guide
Asparagus6 ounce AsparagusView ingredient guide
Chives0.25 ounce ChivesView ingredient guide
Duck Breasts12 ounce Duck BreastsView ingredient guide
Grape Tomatoes4 ounce Grape TomatoesView ingredient guide
Chicken Demi-Glace1 unit Chicken Demi-GlaceView ingredient guide
Butter2 tablespoon ButterView ingredient guide
SaltSaltView ingredient guide
PepperPepperView ingredient guide

Instructions

  1. Wash and dry all produce. Cut potatoes in half. Place in a medium pot with enough salted water to cover by 1 inch. Bring to a boil and cook until easily pierced by a knife, about 15 minutes. Drain well and return to pot. Meanwhile, trim and discard bottom woody ends from asparagus. Mince chives. Pat duck dry with a paper towel.
  2. Season duck generously with salt and pepper, then place skin-side down in a large pan. Cook over medium heat until skin is crisp and most of the fat has rendered, 10-15 minutes, pouring off and reserving fat as it renders. (TIP: Lower heat if skin burns.) Flip duck over and cook to desired doneness, 2-5 minutes more. Remove from pan and let rest.
  3. Add just enough reserved duck fat to pot with potatoes to cover bottom surface. Place pot over medium-high heat and cook potatoes, tossing, until skins are crisp and browned, 3-5 minutes. Remove from pot and season with salt and pepper.
  4. While potatoes cook, add asparagus, tomatoes and a drizzle of duck fat to pan used for duck over medium-high heat. Cook, tossing occasionally, until asparagus is lightly browned and tender and tomatoes burst, 3-5 minutes. Season with salt and pepper. Remove from pan and transfer to a plate.
  5. Add demi-glace, ¼ cup water and 2 TBSP butter to same pan. Bring to a boil, then remove from heat. Stir to combine. Season to taste with salt and pepper.
  6. Slice duck crosswise. Divide between plates along with potatoes and veggies. Spoon sauce over everything. Sprinkle with chives.

Recipe Tips

For extra crispy skin, score the duck skin in a crosshatch pattern before seasoning.

Reserve all rendered duck fat; it’s liquid gold for roasting vegetables or frying eggs.

Let the duck rest for at least 5 minutes before slicing to keep juices inside.

FAQ

Can I use other potatoes instead of fingerling potatoes?

Yes, you can substitute with baby potatoes or Yukon Gold potatoes cut into bite-sized pieces. Adjust boiling time as needed.

What if I don't have chicken demi-glace?

You can replace it with 1 cup of chicken stock simmered until reduced by half or use a store-bought demi-glace concentrate.

How do I know when the duck is cooked to medium-rare?

Use an instant-read thermometer: 125°F for medium-rare, 130°F for medium. The meat will continue to cook slightly while resting.