Pan-Seared Duck with Berry-Cajun Glaze
Seared duck breast with a quick berry-bourbon glaze and roasted sweet potatoes—restaurant-level but ready in 25 minutes. The Cajun spice meets tart currants for a dish that feels fancy but tastes like home.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 38g
Ingredients
- 2 whole (about 6 oz each) duck breast, skin-on
- 1.5 lbs sweet potatoes, cut into 1-inch wedges
- ¾ cup frozen or fresh berries (blackberry, blueberry)
- 2 tbsp bourbon or water
- ¼ cup fresh red currants (or fresh berries for garnish)
- 1.5 tsp cajun seasoning blend
- 1 tbsp honey or maple syrup
Instructions
- 1
Toss sweet potato wedges with oil, salt, and half the Cajun seasoning. Spread on a sheet pan and roast at 425°F.
- 2
Pat duck breasts dry. Score the skin in a crosshatch pattern, season all over with salt, pepper, and remaining Cajun seasoning.
- 3
Heat a heavy skillet over medium-high. Place duck skin-side down, do not move for 6 minutes until skin is golden and fat renders.
- 4
Flip duck, sear meat side 2 minutes until edges brown. Remove to a plate to rest.
- 5
Pour off all but 1 tbsp duck fat. Add berries, bourbon, and honey to the skillet; simmer 2 minutes until jammy and glossy.
- 6
Slice duck against the grain. Plate with sweet potatoes, top with berry glaze, garnish with fresh currants. Serve hot.
Tools you’ll need
- sheet pan
- 12-inch heavy skillet (cast iron preferred)
- sharp knife
- tongs or spatula
- instant-read thermometer (optional)
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