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Duck breast a la plancha recipe

Duck breast a la plancha recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Duck
  • Duck breast

Cooking 'a la plancha' simply refers to cooking on a hot, flat griddle in Spanish cuisine. The result is a quick dinner party hit!

4 people made this

IngredientsServes: 4

  • 1 or 2 duck breast fillets (for 4 people)
  • salt and black pepper
  • 1 splash olive oil
  • herbes de Provence, to taste

MethodPrep:5min ›Cook:15min ›Ready in:20min

  1. Heat a flat top griddle (plancha). Lightly slice into the skin of the duck breasts crossways, stopping just before the flesh. Pour over the olive oil, season with salt and pepper and sprinkle with a few pinches of herbes de Provence.
  2. Place the breasts on the plancha skin side down. When the skin is deeply golden, turn over. Cook 10 to 12 minutes in total for medium rare.
  3. Let the breasts rest, off the heat, for a few minutes. Slice crossways (against the grain) and serve.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

Did this on the BBQ. Easy, worked well & very tender-12 May 2018

The 6 easy cookings of duck breast: Femme Actuelle Le MAG

Meat from duck, the duck comes from the same piece (breast) as the fillet. The nuance is played out in the fact that the duck of the magret was fattened for its liver. Fatty and quality meat, duck breast is considered noble and is one of the favorite dishes of the French.

Discover six cooking modes, easy and effective for good duck breasts.

Delicious Magret de canard (Duck)

A delicious magret de canard (Duck) breast is one of the favorite dishes of the French.

A delicious Magret de canard is Bake or grille in a pan, duck breast is a tender and tasty meat, very popular with gourmets. It can cook in many easy recipes. Duck breast with orange sauce, caramelized with honey, or lacquered Chinese:

  1. Achieve the perfect cooking of your meat by following Internet users’ advice.
  2. Start by notching the skin of your duck breast by forming braces so that it does not shrink during cooking.
  3. Start cooking your duck breast over medium heat, skin side down, gently melt the fat, and color the skin.

It is possible to finish cooking the duck breast in the oven or the pan to have a delicious Magret de canard. At the end of cooking, wrap your duck breast in several sheets of aluminum foil and let it rest for a while.

This post contains affiliate links, meaning that if you choose to click through and make a purchase, I will receive a small commission at no cost to you.

How to cook a delicious magret de canard?
Duck breast is a delicate dish that requires perfect cooking. I give you my tips for cooking it like a chef in the oven, pan, and barbecue.
The tender and refined flesh of the duck makes it the meat of choice for cooking delicious meals. Duck goes very well with citrus fruits, as proven by the popular recipe for Duck with Orange. As for sauces and accompaniments, the duck is delicious with a honey sauce but also with figs. In three words: it’s a treat!

Bake the duck breast in the oven:

For baking in the oven, it is first necessary to crisscross the skin of the duck breast that is to say, slightly insert the blade of your knife into the flesh to form a grid. The grid allows the heat to penetrate the meat and obtain even cooking fully. Then place your duck breast in your dish and season it to your liking. The ideal is to cook the duck breast at 180 ° C for 20 minutes for perfect cooking. If you want it rosé, allow 15 minutes and 10 minutes for rare meat.

Cook the duck breast in a pan:

To preserve the softness of the meat:

  1. Favor cooking over low heat.
  2. Heat a pan over medium heat before placing the duck breasts, taking care to leave the skin underneath. You won’t need to add any fat: just let the duck fat melt slowly.
  3. When the skin takes on a golden color, flip the duck breasts, and continue cooking for 5 or 8 minutes, depending on your taste.
  4. Finish with a light seasoning. You can also use a deep pan to make confit duck legs, which you will simmer for several hours over deficient heat.

Cook the duck breast on the barbecue
If barbecue cooking is not the most famous, it can give an unparalleled flavor to your duck breast. To succeed in your dish, you will have to watch carefully because of the fat risks igniting. When your embers are ready, place the breasts skin side down on the hot grill, then turn them flesh side down. Repeat the operation, then finish by letting your meat cook on the flesh side for a dozen minutes on a cooler part of the grill. At the end of cooking, let the breasts rest for a few minutes in aluminum foil to soften the flesh. The barbecue cooking method will also allow you to make delicious kebabs!

Below some tips to cook a perfect duck:
The day before preparation, place the duck breast, remove the duck breast from its vacuum-packed, place it between 2 plates to” aerate “it, and put it back in the refrigerator.
The same day, let the duck breast come to room temperature.
Crisscross the skin of the breasts without reaching the flesh. In a cast-iron casserole dish or a hot pan, sear the duck breasts, salt, and pepper’s skin. After 10 minutes, remove the breasts and discard the rendered fat. Then put the breasts back on the flesh side, cook for another 5 minutes, take them out, and wrap them in aluminum foil.
Reserve for 5 minutes before slicing crosswise. “

It is possible to finish cooking the duck breast in the oven or the pan. At the end of cooking, wrap your duck breast in several sheets of aluminum foil and let it rest for a while.

Here a recipe I really like to cook because it’s a very original way to cook duck breasts: stuffed, tied in roasts, and baked they are crisp and golden on the inside and tender inside. The flavor of thyme-flavored turnips happily enhances the taste of duck, a real treat!

If you're buying a whole duck then look for soft supple skin without blemishes or tears, plump breasts and a flexible beak. There's a lot of fat on a duck, even wild ducks have quite a bit of fat and this can turn rancid very quickly so unlike game where you hang the meat, ducks should be consumed within three days of killing. This is most poignant in the New year at the end of the season (the season for wild duck is September until the end of January).

Duck is a strongly-flavoured meat, so can it can handle being cooked with other strong flavours. A common pairing is orange, sharp and fruity it can beatifully cut through the flavour of duck and I've taken a twist on this with my apricot and vermouth glaze. Duck also goes well with mushrooms so consider using mushrooms as a garnish in my smoked duck breast salad.

Having said that duck contains a lot of fat, it's fair to say that the case is less so with wild duck than farmed duck because the wild duck is more active and therefore doesn't store energy as fat.

Part of the challenge with any recipe is to either cut the fat off or to find ways of letting the fat render during the cooking process. Don't worry, it's not difficult.

In the kebab recipe you’ll simply cut the fat away from the breast, dice the meat and then you’re ready to go. If you want to grill the breast or the whole bird you’ll need to score the skin of the duck as this helps render the fat.

TIP - After scoring you'll then add seasoning and the salt leeches the water out of the fat therefore making the skin crisp up. The trick with scoring the skin is only to lightly cut the surface and into the fat. Don’t go right down into the meat otherwise you’ll end up with a dry bird.

It's very easy to overcook duck so keep a temperature probe to hand and check every so often.

When grilling over coals you're not going to have the ability to capture the rendered fat but in some of my other recipes you can so take the opportunity. Duck fat is full of flavour, in a lot of instances you can replace butter in a recipe with duck fat and unlike butter it has a high smoke point, can be frozen and re-used. Duck fat is fantastic for roast potatoes, you can also use it on the skin of other birds to help crisp the skin or you can use it in my smoked confit duck recipe below.

There may even be health benefits related to consuming duck fat. If you're concerned about your health or want to learn more then I found this article about duck fat and your health interesting.

BBQ Duck Recipes For the Grill:-

Duck and Dried Apricot Kebabs - Duck and fruits were just made for each other.

Grilled Duck Breast - How best to use the skin and fat to get a delicious result.

Spit Roasted Duck - Smothered with an apricot and vermouth glaze.

BBQ Duck Recipes For the Smoker:-

Smoked Duck Peking Style - Rubbed with five spice and more to give you that Oriental flavor. Ducks were first bred in China so this is my homage to the "home of the duck".

Smoked Duck Breast - All you need to know to get a great result.

Smoked Duck Breast Salad  - Don't just use smoked duck, you can do this one with grilled breast too.

Smoked Duck Recipe For Confit - A traditional French way of preserving duck (or goose) that I've adapted for the smoker.

Pinchos duck breast and cherry tomatoes roasted

A recipe for 5 people and a cooking time of 5 minutes.

To make the recipe, you will need :

  • 2 duck breasts
  • 1 shallot
  • A few sprigs of chervil
  • 1 tablespoon sesame seeds
  • 20 cherry tomatoes
  • Fleur de sel
  • 20 peaks in wood
  • Olive oil

Let's start in the kitchen. Chop the chervil. Cut the cherry tomatoes in two. De-grease the duck (in the outbound at the last moment from the refrigerator). Cut into slices 1 cm thick, spread out flat with the thumb. Thread on the peaks in wood. Management a la plancha now !


Place a few drops of olive oil on your griddle and wipe with a paper towel. Turn on the position 2, on low heat, and wait 5 to 6 minutes. Pour a few drops of oil on the surface and raise your power at 6. Place a piece of tomato to check if the griddle is hot. Add the rest of the tomatoes to begin cooking. After 4 minutes add the shallots and cook for 2 minutes. Add the sesame and get out after 1 minute. Season with salt and set aside. Place a few drops of oil on the griddle and start cooking skewers. Sear about 1 minute on each side for a cooking " dew ". Season with salt and serve with the tomatoes. Sprinkle with chervil. Sit down at the table. Enjoy.

Sizzling and Sexy: Grilling with a Plancha

By Nancy Loseke

What do South Carolina’s oyster roasts have in common with Colombia’s arepas and Japan’s teppan yaki feasts? All are cooked on a flat piece of metal analogous to a griddle, often over an open fire. In fact, nearly every cooking culture on Planet Barbecue has a historical relationship with this simple form of food preparation, none more than Spain.

In Spain, the term plancha (literally, “plate”) refers both to the device itself and the style of cooking. It is an essential piece of equipment in tapas bars, where prawns, small squid and octopus, pork cutlets, padrón peppers, and a variety of other foods are cooked within full view of patrons. Even celebrity chefs like Alain Ducasse have championed à la plancha preparations, such as Sea Bass with Baby Artichokes.

The one Steven designed (find it here) sits directly on top of the grill grate and works with gas, charcoal, wood, or even pellet grills. It maximizes the food’s contact with the cooking surface. Now you’ll be able to grill eggs or pancakes for breakfast or brunch, delicate proteins like fish fillets and shellfish, chicken paillards, thin steaks or chops, crusty “smashed” burgers, flatbreads, and fruits and vegetables. You can even prepare Instagram-worthy garlic bread or Texas toast without fear of ruinous flare-ups.

Peter Kaminsky, the co-author with South American chef Francis Mallmann of Seven Fires: Grilling the Argentinean Way (Workman)—one of our favorite grilling books—calls this primeval but dramatic way of cooking “Maillardian.” The term refers to searing, the process first described scientifically by the French chemist Louis-Camille Maillard in the early 20th century. When a food is exposed to high heat, the sugars and amino acids on its exterior caramelize, creating new and appetizing colors and flavors. (Mallmann actually grills on an Argentinean flattop called a chapa, which is similar to a plancha but that has legs to elevate the cooking surface over the fire.)

Because you are working on a hot, solid surface, foods cook relatively quickly—usually in 20 minutes or less. This is an advantage when you’re aiming for a rare interior. Examples include thin beefsteaks, lamb chops, or tuna. You can also char vegetables, like asparagus or peppers, while retaining their tender-crisp characteristics. Ditto for fruit. A plancha is also great for cooking fattier foods, like duck breast or foie gras, without exciting the flames.

Using a plancha, you can even take food to what Mallmann calls, “the uncertain edge of burnt.” With practice, you can find that bitter-sweet spot just before food’s color goes from deeply browned to black, when the sugars consummate their union with the heat.

Here are tips for using and caring for a plancha:

• Place your plancha (lightly oiled with vegetable oil) directly on the grill grate, then preheat your grill to the desired temperature. Note: To prevent food from sticking, make sure the plancha is really hot before you begin cooking.

• Sprinkle a few drops of water on the plancha. They should dance and evaporate almost immediately if it’s reached searing temperatures.

• Make sure the food is dry before you arrange it on the plancha. Use paper towels to dry marinated meat, seafood, or vegetables. Serve sauces on the side.

• Periodically re-season your plancha as you would any cast iron.

• At the end of the cook, pour a little water on the still-hot plancha to deglaze and clean it. Once it cools completely, you can immerse it in water and mild dish soap. (Use a paste of coarse salt on any stubborn cooked-on food.) Dry thoroughly before storing—we like to put the plancha in a low oven for an hour—to prevent rust.

• Do not leave the plancha on your grill grate or moisture in the air will degrade it.

To learn more about seasoning and maintaining your plancha, check out Steven’s additional tips here.

Want to try grilling on a plancha for yourself? Use these recipes to get started:
Smashed Potatoes
Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates

Duck Breast a l'Orange

Place sugar in a medium saucepan and set over medium-high heat. As sugar begins to melt, use a fork to gently stir sugar from edges to center of pan. Continue stirring in this manner until sugar is a deep amber color.

Remove caramel from heat and carefully stir in vinegar, orange zest and juice, chicken broth, and shallot. Return to medium-high heat and boil, stirring occasionally, until reduced to 2/3 cup, 20 to 25 minutes.

Score fat of duck breasts with the tip of a knife in a crosshatch pattern to form 1-inch diamonds. Season both sides of breasts with salt and pepper. Place breasts, fat side down, in a medium skillet and place over medium-high heat. Cook undisturbed until skin is crisp and golden brown, about 10 minutes. Flip and continue cooking to desired doneness, about 8 minutes more for medium-rare (125 degrees). Allow meat to rest 10 minutes before slicing and serving.

Add orange supremes to sauce and pour over sliced duck just before serving.

Step 2 (bis) : Duck breast a la plancha

Thanks to LULU and MARCEL, you can also cook your duck breast à la plancha ! Unlike most recipes that start at high temperature, here is a slightly different, but extremely tasty method :

  1. Place the duck breast fat side down on the cold plancha
  2. Cook for 20 minutes at low temperature. You will see the fat slowly melting.
  3. Remove the meat and add coarse salt on the flesh side
  4. Turn up your BBQ to high heat and cook and brown the duck breast on the flesh side for 2 minutes (or more depending on your cooking preferences) .

Duck breast, prime rib. So many choice pieces of meat that will make all your friends and family agree ! And for an unforgettable meal, here are some ideas for original side dishes. It's your turn to share your best dishes with our ALUVY community by sharing your posts on our social medias !

Cooking meat à la plancha

Meat skewers

Lots of meat-based recipes work well on the plancha and skewers are a particularly perfect fit. Try kofta-style lamb kebabs, sausage and bacon skewers, classic spicy chicken kebabs or moreish chicken satay sticks with a peanut sauce.

For gourmets

There's so much more than just skewers when cooking on the plancha. You can try lots of different recipes, even fine dining works well. Try these sticky ginger chicken wings, spicy pork chops and delicious lamb and apricot burgers. Or go gourmet with steak medallions, mushroom sauce and spring greens or duck breast.

More ideas &hellip

Just because a recipe doesn't call for 'cooking à la plancha' doesn't mean you can't give it a try. There are so many possibilities for cooking on this hot grill so follow your tastes and experiment.

Get creative with different skewers, combining meats, veg and even fish. You can also try cooking steaks, chops, poultry and any kind of burger. Try these Mediterranean chicken burgers, pork burgers with chunky rosemary chips or beef and black bean burgers.

Whether you're cooking meat or fish, the Dellonda indoor plancha is perfect. The flat surface is ideal for delicate fish and the grill sides for grilling. See more details here at Amazon.

James Martin's pan-fried duck breast recipe

This scrumptious dish teams pan-fried duck breast with a sweet pomegranate sauce and wilted watercress and spinach.


  • 1 Lemon
  • 300 ml Pomegranate juice
  • 45 g Light brown sugar
  • 3 tbsp Red wine vinegar
  • 10 Duck wings
  • 500 ml Duck/chicken stock
  • 1 Lemon
  • 10.6 fl oz Pomegranate juice
  • 1.6 oz Light brown sugar
  • 3 tbsp Red wine vinegar
  • 10 Duck wings
  • 17.6 fl oz Duck/chicken stock
  • 1 Lemon
  • 1.3 cups Pomegranate juice
  • 1.6 oz Light brown sugar
  • 3 tbsp Red wine vinegar
  • 10 Duck wings
  • 2.1 cups Duck/chicken stock
  • 1 Splash of rapeseed oil, for frying
  • 1 pinch Salt and freshly ground black pepper, to taste
  • 2 Duck breasts
  • 1 Carrot, peeled, diced
  • 2 Celery stalks, trimmed, diced
  • 1 Onion, chopped
  • 2 Garlic cloves, peeled and grated
  • 100 g Watercress
  • 1 Splash of rapeseed oil, for frying
  • 1 pinch Salt and freshly ground black pepper, to taste
  • 2 Duck breasts
  • 1 Carrot, peeled, diced
  • 2 Celery stalks, trimmed, diced
  • 1 Onion, chopped
  • 2 Garlic cloves, peeled and grated
  • 3.5 oz Watercress
  • 1 Splash of rapeseed oil, for frying
  • 1 pinch Salt and freshly ground black pepper, to taste
  • 2 Duck breasts
  • 1 Carrot, peeled, diced
  • 2 Celery stalks, trimmed, diced
  • 1 Onion, chopped
  • 2 Garlic cloves, peeled and grated
  • 3.5 oz Watercress


  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Medium
  • Preparation Time: 15 mins
  • Cooking Time: 35 mins
  • Serves: 2


  1. Pre-heat the oven to 200°C/fan 180°C/gas 6.
  2. For the sauce, heat a splash of rapeseed oil in a frying pan over a medium heat. Add the duck wings and fry until browned all over.
  3. Add the vinegar, pomegranate juice and sugar and continue to cook until it forms a deep golden-brown caramel. Continue to cook for 3-4 minutes, shaking the pan from time to time to prevent the duck wings sticking to the bottom and to coat them in the caramel.
  4. Pour in the stock and bring to the boil, then reduce the heat and simmer gently for 20 minutes, or until the sauce is thick enough to lightly coat the back of a spoon. Skim any froth that rises to the surface from time to time during cooking.
  5. Meanwhile to cook the duck breasts, put the breast into a cold over proof pan and cook over the hob on a low heat, fat side down until the fat begins to render and turns a golden brown. Turn over and cook for a further 2 minutes.
  6. Place the duck breasts into the oven and cook for 10 minutes. Remove and allow to rest for 10 minutes.
  7. Heat another splash of oil in a separate frying pan add the watercress and spinach and cook until wilted, stirring well. Season, to taste, with salt and freshly ground black pepper.
  8. Just before serving, strain the sauce through a fine sieve into a clean pan and season, to taste, with salt and freshly ground black pepper.
  9. To serve, arrange some of the wilted watercress into the centre of each of four serving plates. Place the cooked breasts on top of each portion of watercress. Drizzle over the sauce.

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