Description
Perfectly Seared Duck Breast with Cipollini Onions is an elegant, restaurant-quality dish with crispy duck skin, juicy meat, and sweet caramelized onions finished in a rich balsamic sauce — ideal for a special dinner.
Ingredients
- 2-4 skin-on duck breasts
- 1 cup cipollini onions, peeled
- 1 tbsp olive oil
- 2 tbsp butter
- 3-4 sprigs fresh thyme
- 2 garlic cloves, smashed
- 2 tbsp balsamic vinegar
- 1/2 cup chicken stock
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Score the skin of the duck breasts in a crosshatch pattern without cutting into the meat.
- Season both sides generously with kosher salt and black pepper.
- Place duck breasts skin-side down in a cold skillet. Turn heat to medium and cook for 6-8 minutes until the skin is golden and crispy.
- Flip the duck breasts and cook for another 4-5 minutes for medium-rare, or longer if desired.
- Transfer the duck breasts to a plate and let rest for 5-10 minutes.
- Drain excess fat from the skillet, leaving about 1 tablespoon.
- Add cipollini onions and sauté for 5-7 minutes until they start to caramelize.
- Add butter, garlic, and thyme; cook until onions are tender and golden.
- Deglaze the skillet with balsamic vinegar and chicken stock, scraping up browned bits.
- Simmer until the sauce reduces slightly and coats the onions.
- Slice the rested duck breasts and serve with the caramelized onions and sauce.
Notes
- Start with a cold skillet to render duck fat slowly and evenly.
- Pat duck skin dry for the crispiest results.
- Always rest the duck before slicing to keep it juicy.
- Use pearl onions if cipollini onions aren’t available.
- Reheat leftovers gently in a skillet to maintain crispy skin.