Recipes & Skills >> Browse Articles >> Techniques / Guides


Duck Tales: A Head to Tail Duck Cooking

Duck Tales: A Head to Tail Duck Cooking

Seared duck breast with lemon, ginger, and pickled grapes (photo by k.k.)

Katie Kwan | Chef's Blade

Seared Duck Breast with Ginger, Lemon, And Pickled Grapes (Serves 2)

Total time: 8 hours; Active time: 1 hour


You will carve and seared your breasts early in the day, so that when you are ready to eat, all you will do is dry them off, sear them quickly and dress.


- 2 duck breasts (mine were small, but they can be up to 8 oz)
- duck brine (6 c water, 3T sugar, 6T sea salt, handful of spices – allspice, cloves, mulling spices, avocado leaves, cinnamon, peppercorns)
- 1/2 lemon zested and 1/4 lemon juiced
- 1/2 inch ginger knob, grated
- 1/2 c duck broth (recipe below)
- 1 garlic clove, thinly sliced
- 3 T pickled grapes (1/2 grapes, 1/2 c vinegar,1/2 c sugar, 1/2 t mustard seeds, 1 stick cinnamon, 5 cloves, 1/2 t peppercorns, 1/8 t salt)

Serve with mashed potatoes (1 large potato, 2 T heavy cream, 1/2 c duck broth, salt/pepper) and fresh grapes.

For the Recipe, go to the next page >>