Seared Duck Breast and Turmeric Braised Carrots

Seared Duck Breast and Turmeric Braised Carrots:

Since I’ve been eating like an animal since Christmas, I was more than excited to cook again and what better than duck breast?!

The last time I had Duck was at Kirkland Tap & Trotter in Somerville and it was sooooo good I vowed my next meat meal would involve it!

It reminded me that Duck is a tastier alternative to Chicken and being that there it’s not a rarity and super easy to cook …I foresee many a duck on my stove in the months to come!

Do you have favorite way to cook Duck?


Seared Duck  Breast and Turmeric Braised Carrots

What I Used

Orange [med]. Sesame Oil. Soy Sauce [low sodium]. Duck Breasts [2]. Several Large Carrots. Chicken Broth. Lemon. Garlic [minced]. Turmeric. Cayenne Pepper. Salt. Pepper. Red Pepper Flakes.

What I Did

I decided to marinate the Duck Breasts for a little bit in a super easy Marinade!

Seared Duck Breast and Turmeric Braised Carrots

I squeezed the Orange into a med bowl, then mixed in 4 tbsp Soy Sauce, 1 tsp Red Pepper Flakes, 2 tbsp Sesame Oil and a good sprinkling of Salt. That’s it.

Next I prepped the duck fillets by first rinsing and pat-drying them, ensuring to trim any excess fat around the edges, then scoring the fat layer of the skin [criss-cross] and laying them in The Marinade.

Note: You’ll want to be careful when you score not to cut through the flesh.

I let them Marinate for at least 30 mins so I could get on with the Carrots.

Seared Duck Breast and Turmeric Braised Carrots

I peeled and julienned  about 2 handfuls of Carrots. Then heated 1 tbsp of Olive Oil in a large pan and sauteed the carrots on med heat, squeezing 1 tbsp of Lemon Juice and adding 1 tsp Minced Garlic, 1 tbsp Turmeric, 1 tsp Cayenne Pepper and a sprinkling of Salt & Pepper.

Not pictured: Chicken Broth

I let this saute, stirring frequently until the carrots just began to soften, before adding 2 cups of Chicken broth. I let this simmer, uncovered, until the carrots were tender – about 10 mins.

Now it was time to get back to the Duck!

I heated a large pan on high heat until it was very hot. Then without adding oil, added the breasts skin side down into the pan, letting them sear on this high heat, untouched for about 5 mins*.

Seared Duck Breast and Turmeric Braised Carrots

*You must not do this! I was yakking on the phone and subsequently made ‘blackened duck’ lol.

Instead, let it sear, skin side down, on high for TWO MINS. This will achieve that golden brown crispy skin that you want on duck breast. Again, 2 mins or until a dark golden brown color is achieved!!

Ok, so next I lowered the heat to about med/med-low and flipped the breasts over to sear on the other side. This is the side you want to let sear for about 5 mins :-).

After 5 mins, I turned off the heat and moved the breasts to a cutting board to rest for a couple more mins while I checked on the Carrots which were perfectly tender by now.

You want to duck to be served no more than med….med-rare if possible and preferred.

To serve, I sliced the breasts across the bias and laid the pieces on a bed of carrots. For color and garnish,you can dice a tbsp of fresh Chives and sprinkle them on top of the carrots before laying down the duck.

Seared Duck Breast and Turmeric Braised Carrots: Ivegotcake.wordpress.comSeared Duck Breast and Turmeric Braised Carrots:

I forgot all about the Chives…the phone and all 🙂

What do you think?

Share if you care!


14 thoughts on “Seared Duck Breast and Turmeric Braised Carrots

      1. Yes, I did! Like you said, it wasn’t dry at all, given the hrs of heat applied.

        And I agree, there’s a huge difference between the two styles of cooking!

        Which method of cooking do you prefer?

  1. Welcome back! That duck breast looks soooo delicious ….making me hungry since I’m fasting from meat for lent! I didn’t know duck could be prepared rare or med. rare like meat. Thought it was well cooked like all poultry .

    1. Hey hey!

      Thank you! And yes… Duck breast specifically, is recommended to be cooked med rare. It brings out the best flavor and is the most tender at this temp.

      I’ve got some good fish recipe on here that will tide you through lent 😀

      Dana On Mar 28, 2014 4:28 PM, “I've Got Cake” wrote:


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