Introduction

This recipe for perfectly seared duck breast with cipollini onions brings together tender meat and a medley of flavorful vegetables. Served with creamy sweet potato mash, it’s an elegant dish that’s surprisingly simple to prepare at home.

A bowl with a blue inner surface and dark outer rim holds a dish with four main layers. The bottom layer is a creamy orange puree spread evenly. On top of this, there are sautéed dark brown mushrooms and charred small golden onions scattered around. Bright green beans are placed in between the mushrooms and onions. The top layer features five slices of medium-rare meat with a pink center and browned edges, arranged side by side diagonally over the vegetables. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 Magret duck breast
Salt and pepper to taste
10 ounces cipollini onions
12 ounces cremini mushrooms, trimmed and thinly sliced
10 ounces French cut green beans (fresh or frozen, thawed if frozen)
4 garlic cloves, peeled and thinly sliced
1 tablespoon butter (optional)
1 teaspoon dry thyme
1 teaspoon dry parsley
Salt and pepper to taste
2 sweet potatoes (or 1 sweet potato and 4 small Yukon gold potatoes), peeled and cubed
2 tablespoons butter
1/2 cup whole milk (plus more if needed)
2 tablespoons sour cream
2 teaspoons garlic powder
2 teaspoons paprika
Salt and pepper to taste

Instructions

Step 1: Bring a medium pot of water to a boil. Add the cipollini onions (skins on) and boil for 3 minutes. Using a slotted spoon, transfer the onions to a bowl and allow to cool for a few minutes. Keep the water boiling.
Step 2: Add the peeled and cubed potatoes to the boiling water and cook for 15-20 minutes until fork-tender.
Step 3: Once the onions are cool enough to handle, peel off one layer by cutting a small sliver off the bottom and pulling the top layer away. Set peeled onions aside.
Step 4: Drain the potatoes in a colander and return them to the pot. Turn off the heat and let them dry using residual heat.
Step 5: Add butter, milk, sour cream, garlic powder, and paprika to the potatoes. Blend with a hand mixer until creamy and smooth. Add more milk if needed. Season with salt, pepper, and extra garlic powder or paprika to taste. Keep warm.
Step 6: Pat the duck breast dry. Score the skin at an angle in 1/8″ increments from edge to edge using a sharp paring knife.
Step 7: Place a skillet over low heat and add the duck, skin-side down. Cook for 7 minutes until fat renders out. Increase heat to medium and cook 6-8 minutes more until skin is golden and crispy, adjusting heat to avoid burning.
Step 8: Flip the duck, keep heat at medium, and cook 5-10 minutes until desired internal temperature is reached. For medium-rare, aim for 120ºF measured in the flesh, not through the skin.
Step 9: Transfer duck to a plate, cover tightly with foil, and set aside.
Step 10: Drain all but 1 tablespoon of duck fat from the skillet. Optional: melt butter into the fat over medium-high heat.
Step 11: Add cipollini onions and mushrooms. Cook for 10 minutes, stirring often, until mushrooms are browned and onions golden on top and bottom. Season with salt, pepper, thyme, and parsley.
Step 12: Add green beans and garlic slices, toss to combine, and cook 3-4 minutes until beans are tender-crisp and bright green. Turn off heat.
Step 13: To serve, spread sweet potato mash on half the plate. Pile the mushroom, onion, and green bean mixture on top. Thinly slice duck and fan slices over the plate. Enjoy!

Tips & Variations

Score the duck skin carefully to avoid cutting into the meat, this helps render fat and crisps the skin perfectly.
Use a meat thermometer for accurate duck doneness; 120ºF for medium-rare ensures tender, juicy meat.
Try adding rosemary or sage to the vegetable mix for an earthy flavor twist.
If sweet potatoes aren’t available, use all Yukon gold potatoes for a milder mash.

Storage

Store leftover duck and vegetables in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the duck’s crisp skin, or warm in the oven at 300ºF. Keep mashed potatoes covered and reheat with a splash of milk to restore creaminess.

How to Serve

A close-up view of a dish on a white plate showing five thick slices of medium-rare duck breast with a seared dark golden-brown crust on top, resting on a bright orange creamy mashed base. Around and beneath the duck slices, there are sautéed dark brown mushroom slices and glossy green beans arranged loosely. There are also small caramelized round onions placed on the orange base, adding a shiny light golden color. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans for this recipe?

Yes, frozen green beans work well. Just thaw them before cooking and follow the instructions as usual to achieve tender-crisp texture.

How do I know when the duck breast is done?

Use a meat thermometer inserted into the thickest part of the flesh (not the skin). For medium-rare, remove the duck at about 120ºF. The meat will continue to cook slightly while resting.