Pan Roasted Duck Breast with Pecan Sauce

Main Course

Recipe courtesy of Chef Jeremy Langlois, Latil's Landing

Serves 6

  • 6 duck breasts
  • Salt and pepper to taste 
  • 1 tbs olive oil

Pecan Sauce               

  • 1/2 cup white corn syrup
  • 1 cup light brown sugar
  • 1/2 stick butter
  • 1 cup pecans (pieces or halves) 
  • Salt and pepper to taste

Pan Roasted Duck Breast with Pecan Sauce

Pan Roasted Duck Breast with Pecan Sauce

Click image to enlarge


Duck Breast
Preheat the oven to 400˚F.
Season the duck breast with salt and pepper. In a large sauté pan, over medium heat, add olive oil. Add the duck breast, skin side down. Sear for 6 minutes. Flip the duck breast over and place the pan in the oven. Roast the breasts for 8 to 10 minutes for medium rare. Remove the pan from the oven and allow the duck breasts to rest 2 to 3 minutes before slicing. Slice each duck breast, on the bias, into 1/2-inch pieces and fan around plate. 

Pecan Sauce
Combine corn syrup, brown sugar and butter in heavy saucepan and bring to a boil. Boil gently about 5 minutes, stir in pecans and season with salt and pepper. Drizzle over pan roasted duck breast.


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