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.
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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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.
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.
Gourmet Duck Breast with Honey Mustard Sauce, Potato Terrine, and Carrot Purée
Ingredients
- 1 tsp olive oil
- 2 tbsp honey
- 1 tbsp Dijon mustard
- 1 tbsp whole-grain mustard
- 2 cups chicken or duck stock
- 1 tbsp unsalted butter
- 2 cups heavy cream
- 4 cups unsalted butter
- 2 cups vegetable stock
- 2 tbsp butter
- 1 tbsp olive oil
- 2 large duck breasts
- Salt and pepper to taste
- 2 cups potatoes, peeled and sliced
- 1 cup carrots, peeled and chopped
- 1 cup long-stem broccoli, blanched
Instructions
- Preheat the oven to 400°F (200°C).
- Score the skin of the duck breasts and season with salt and pepper.
- In a skillet, heat olive oil over medium heat. Place the duck breasts skin-side down and sear for about 6-8 minutes until the skin is golden and crispy.
- Flip the duck breasts and transfer the skillet to the preheated oven. Roast for another 10-12 minutes for medium-rare.
- In a saucepan, combine the honey, Dijon mustard, whole-grain mustard, and chicken or duck stock. Bring to a simmer and reduce until thickened, then whisk in the unsalted butter.
- For the potato terrine, layer the sliced potatoes in a buttered baking dish, seasoning each layer with salt and pepper. Pour heavy cream over the potatoes and bake for 45 minutes until tender.
- For the carrot purée, boil the chopped carrots in vegetable stock until soft, then blend until smooth. Adjust seasoning.
- Once the duck is cooked, let it rest for a few minutes before slicing.
- Serve the sliced duck breast on a plate, drizzled with honey mustard sauce, alongside potato terrine, carrot purée, and long-stem broccoli.
Leave a Reply