Spice-Rubbed Duck Breast Recipe

Name: Spice-Rubbed Duck Breast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups orange juice; 1 pint blackberries; 1 tablespoon dry mustard; 1 tablespoon sweet paprika; 1 teaspoon chili de arbol; 1/2 teaspoon ground cinnamon; 1/2 teaspoons five-spice powder; 1/2 teaspoon ground coriander; 4 duck breasts, scored; Salt and freshly ground black pepper; Canola oil; Ripe peaches, halved and pitted; 8 ounces goat cheese, cut into pieces, softened; 2 cups baby arugula; 1/2 cup coarsely chopped pecans, toasted

Servings: persons

2 cups orange juice
1 pint blackberries
1 tablespoon dry mustard
1 tablespoon sweet paprika
1 teaspoon chili de arbol
1/2 teaspoon ground cinnamon
1/2 teaspoons five-spice powder
1/2 teaspoon ground coriander
4 duck breasts, scored
Salt and freshly ground black pepper
Canola oil
Ripe peaches, halved and pitted
8 ounces goat cheese, cut into pieces, softened
2 cups baby arugula
1/2 cup coarsely chopped pecans, toasted

1
Heat grill to medium. Put orange juice in a medium saucepan and cook until reduced by half. Add the blackberries and cook for 2 minutes. Strain the mixture into a bowl. Place the blackberries in another bowl and set aside.
2
Mix together all the spices and rub the skin side of the duck with some of the rub. Season breasts with salt and drizzle with oil. Grill, rub side down until a crust forms, 3 to 4 minutes. Turn the breasts over and continue cooking to medium doneness, brushing with some of the orange-blackberry glaze every minute or so. Transfer to a large platter.
3
Brush the cut side of the peaches with oil and season with salt and pepper. Grill the peaches, cut side down until slightly charred about 2 minutes. Turn over and grill for another minute. Arrange cut side up around the duck, or on another platter. Spoon some goat cheese into the peach hollows, scatter the arugula and pecans over, and then some of the cooked blackberries. Serve the remaining berries with the duck and peaches, if desired.

393

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.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups orange juice, 1 pint blackberries, 1 tablespoon dry mustard, 1 tablespoon sweet paprika, and more.

Yes, Spice-Rubbed Duck Breast falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spice-Rubbed Duck Breast

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions