Well Seasoned Studio · by Ari Laing★ 5.0 (7)
Juicy Pan-Seared Duck Breasts with Crispy Skin!
NUTRITION · PER SERVING505M COOK
CAL 57%·PRO 68%
CARBS 15G5% OF CAL
0G FIBER0G SUGAR15G OTHER
FAT 105G83% OF CAL
38G SAT67G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared duck breasts with crispy skin and a rich port wine and cherry jam sauce. A restaurant-quality dish perfect for date night or special occasions, requiring advance preparation but delivering elegant results.
mainfrenchfish🍪 sheet pan🍳 skillet🔥 ovengluten free
View the full recipe on Well Seasoned Studio →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 Magret duck breasts (about 1 lb each)
- 1 tsp Kosher salt
- ¼ tsp freshly ground black pepper
- 1 Tbsp canola oil
- Flaky sea salt
- 2 large garlic cloves, (peeled and halved)
- ¼ cup sour cherry jam ((can use fresh pitted cherries, if available))
- 3 large sprigs of fresh thyme ()
- ½ cup Port wine (or red wine)
- ½ cup low-sodium chicken broth ()
- 1 Tbsp unsalted butter
At a glance
PER SERVING · TIME 505M
CAL 57%·PRO 68%
CARBS 15G5% OF CAL
0G FIBER0G SUGAR15G OTHER
FAT 105G83% OF CAL
38G SAT67G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 1103mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 505mg
- Calcium
- 239mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1103MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.