Seared Duck Breast With Caramelized Pear and Cabbage







A recipe allowed in a / diet.

Want to cook a special dinner for Valentine's Day? Why not try some delicious duck breast? It is one of our favorite meats, and that is because you can cook it in all kinds of dishes, whether fast Asian stir-fries or classy French meals. For this recipe, we've paired it with some bacon-flavored cabbage and one caramelized pear.

Nutritional Chart

Calories: 688 kCal / serving

  • Proteins:
  • Fats:
  • Carbs:
  • 50 g
  • 45 g
  • 20 g

Ingredients Needed for Seared Duck Breast With Caramelized Pear and Cabbage

For the duck breast:

1 pound duck breast
1 garlic clove
2 fresh thyme sprigs

For the cabbage:

1 teaspoon vegetable oil
2 bacon slices, chopped
1 teaspoon fresh thyme
½ medium-sized cabbage, shredded
¼ cup water
½ cup heavy cream

For the pears:

1 ounce butter
2 tablespoons of brown sugar
2 star anise
1 tablespoon balsamic vinegar
1 pear, halved

How to Make Seared Duck Breast With Caramelized Pear and Cabbage

  1. Place the duck breast on your wooden board skin-side up. Make a few scores over the skin, in a crisscross pattern. Rub both sides of the meat with salt and pepper.
  2. Heat a skillet over medium-high heat and place the duck breast skin-side down. Add garlic and thyme to the pan. Cook the duck breast for 6 minutes, and then flip it over and continue cooking it for 4 minutes.
  3. Heat the vegetable oil in a skillet over medium heat and add the chopped bacon. Add the fresh thyme and cabbage. Season with salt and pepper.
  4. Stir for 1-2 minutes, and add the water and heavy cream. Cook for 5 minutes, to reduce the extra liquid.
  5. Next, heat the oil in a skillet over medium heat, add the butter in it and melt it. Melt the brown sugar and add the star anises and balsamic vinegar.
  6. Stir, until the sauce turns dark-brown and small bubbles start appearing on its surface.
  7. Add the halved pear and sprinkle caramel over it using a teaspoon.
  8. Thinly slice the duck breast and serve it with the cabbage and caramelized pear.

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