This elegant duck dish is perfect for a gourmet dinner at home. The tender, pan-seared duck breast is paired with a rich honey mustard sauce, buttery potato terrine, silky carrot purée, and crisp, vibrant long-stem broccoli. Each element brings a unique flavor and texture, creating a balanced and visually stunning plate.

Let’s explore how to recreate this restaurant-quality dish step-by-step.

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What Makes This Dish Special?

This recipe combines the richness of perfectly cooked duck breast with the sweetness of a honey mustard glaze, the smoothness of carrot purée, and the crispness of fresh broccoli. The potato terrine adds structure and decadence, making this meal truly memorable. Each element can be prepared ahead, making it ideal for entertaining.

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Duck with Honey Mustard Sauce Recipe

Ingredients

Duck Breast:

• 2 duck breasts (skin on)
• Salt and black pepper to taste
• 1 tsp olive oil

Honey Mustard Sauce:

• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp whole-grain mustard
• 1/2 cup chicken or duck stock
• 1 tbsp unsalted butter

Potato Terrine:

• 4 medium potatoes (Yukon Gold or similar), thinly sliced
• 1/2 cup heavy cream
• 1/4 cup unsalted butter, melted
• Salt and pepper to taste
• 1 sprig of thyme

Carrot Purée:

• 4 medium carrots, peeled and chopped
• 1/2 cup vegetable stock
• 2 tbsp butter
• Salt and pepper to taste

Long-Stem Broccoli:

• 1 bunch long-stem broccoli
• 1 tbsp olive oil
• Salt and pepper to taste

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Instructions

1. Prepare the Potato Terrine
   • Preheat the oven to 350°F (175°C).
   • In a baking dish, layer the thinly sliced potatoes, brushing each layer with melted butter and seasoning with salt, pepper, and thyme. Repeat until all potatoes are used.
   • Pour the heavy cream over the layers. Cover with foil and bake for 1 hour.
   • Remove the foil and bake for another 15-20 minutes, or until golden and crispy on top. Let cool, then slice into rectangular pieces for serving.
2. Cook the Carrot Purée
   • In a saucepan, simmer the chopped carrots with vegetable stock until tender, about 15 minutes.
   • Blend the carrots with butter until smooth. Season with salt and pepper. Set aside and keep warm.
3. Sear the Duck Breast
   • Score the skin of the duck breasts in a crisscross pattern. Season with salt and pepper.
   • Heat olive oil in a skillet over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes until the skin is crispy. Flip and cook for another 3-4 minutes for medium-rare.
   • Remove from the skillet and let rest for 5 minutes before slicing.
4. Make the Honey Mustard Sauce
   • In the same skillet, add honey, Dijon mustard, whole-grain mustard, and chicken stock. Simmer until reduced by half.
   • Whisk in butter to finish the sauce. Adjust seasoning if needed.
5. Cook the Long-Stem Broccoli
   • Blanch the broccoli in boiling water for 2 minutes, then transfer to an ice bath.
   • Sauté the broccoli in olive oil for 2-3 minutes. Season with salt and pepper.
6. Plate the Dish
   • Spread the carrot purée on the plate. Arrange the sliced duck breast over the purée and drizzle with honey mustard sauce.
   • Place a slice of potato terrine and a few long-stem broccoli pieces beside the duck for a complete presentation.

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Tips for Perfect Duck and Sides

• Duck Doneness: Use a meat thermometer to ensure the duck is cooked to your liking—130°F (54°C) for medium-rare.
• Crispy Potatoes: Use a mandoline to ensure evenly sliced potatoes for a uniform terrine.
• Prep Ahead: Make the carrot purée and potato terrine in advance for an easier cooking process.

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Why You’ll Love This Recipe

This dish offers a symphony of flavors and textures, from the crispy duck skin and creamy carrot purée to the earthy potato terrine and tender broccoli. The honey mustard sauce ties everything together, creating a gourmet dining experience that’s surprisingly achievable at home.

Did you try this recipe? Share your thoughts and let us know how your presentation turned out! Follow for more elevated recipes like this one.