Pan-Roasted Duck Breasts with Onions and Crisp Panc

Name: Pan-Roasted Duck Breasts with Onions and Crisp Pancetta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 red onions, sliced 1/2 inch thick; 1/4 cup extra-virgin olive oil; 2 thyme sprigs; 8 sage leaves; Four 6-ounce Pekin duck breasts; Kosher salt and freshly ground pepper; 1/2 pound thinly sliced pancetta; 1 garlic clove, minced; 1/2 cup chicken or duck demiglace (see Note); 2 tablespoons sherry vinegar; 3 tablespoons walnut oil; 4 ounces sturdy baby greens, such as red mustard leaves and frisee

Servings: persons

2 red onions, sliced 1/2 inch thick
1/4 cup extra-virgin olive oil
2 thyme sprigs
8 sage leaves
Four 6-ounce Pekin duck breasts
Kosher salt and freshly ground pepper
1/2 pound thinly sliced pancetta
1 garlic clove, minced
1/2 cup chicken or duck demiglace (see Note)
2 tablespoons sherry vinegar
3 tablespoons walnut oil
4 ounces sturdy baby greens, such as red mustard leaves and frisee

1
Preheat the oven to 450.
2
In a large bowl, separate the onion rings and toss with 2 tablespoons of the oil, the thyme and sage.
3
Spread the onions out on a large baking sheet and roast for about 20 minutes, tossing once, until tender and golden.
4
Leave the oven on.
5
Meanwhile, score the fat on the duck in a crosshatch pattern; season the duck with salt and pepper.
6
Heat a large ovenproof skillet.
7
Add the duck, skin side down, and cook over moderate heat until the skin is golden brown, about 7 minutes.
8
Turn the duck and roast in the oven for about 6 minutes for medium rare.
9
Transfer the duck to a cutting board and let rest for 5 minutes.
10
Add the pancetta to the skillet and cook over moderate heat until browned and crisp, about 5 minutes; drain on paper towels.
11
Pour off all but 2 tablespoons of the fat from the skillet.
12
Add the garlic to the skillet and cook over high heat until fragrant but not browned, about 1 minute.
13
Add the demiglace and vinegar and bring to a boil, scraping up any browned bits.
14
Remove the skillet from the heat; whisk in the walnut oil and the remaining 2 tablespoons of olive oil and season the dressing with salt and pepper.
15
Arrange the baby greens and roasted onions on 4 large plates and drizzle with some of the dressing.
16
Thinly slice the duck breasts crosswise and arrange over the salads.
17
Drizzle the remaining dressing on top, garnish with the pancetta and serve.

383

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 red onions, sliced 1/2 inch thick, 1/4 cup extra-virgin olive oil, 2 thyme sprigs, 8 sage leaves, and more.

Yes, Pan-Roasted Duck Breasts with Onions and Crisp Pancetta falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pan-Roasted Duck Breasts with Onions and Crisp Pancetta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions