Jersey Black Butter and Maple Glazed Duck Breast with Potato Hash

Pan-seared duck breast with a sweet and tangy glaze, served alongside a crispy potato hash made with Jersey Royal potatoes.

Prep Time

20 minutes

Total Time

50 minutes

Calories

785 kcal

Difficulty

Medium

Equipment

3 items

Cost

£5.46/serving

Season:

🌸 Spring•☀️ Summer

Meal Type:

Snack•Side Dish

Cuisine:

Jersey

Ingredients

Servings

4Duck Breasts(Skin-on, approximately 6-8 oz each)

£12.00

750gJersey Royal Potatoes(Small to medium size, scrubbed)

£4.50

1Onion(Medium, finely diced)

£0.50

2clovesGarlic(Minced)

£0.30

2sprigsFresh Thyme(Leaves picked and chopped)

£1.20

2tbspButter(Unsalted)

£0.50

2tbspOlive Oil(Extra virgin)

£0.40

4tbspJersey Black Butter(Available online or at specialty food stores)

£0.50

2tbspMaple Syrup(Pure maple syrup)

£1.00

to tasteSalt(Sea salt recommended)

£0.10

to tasteBlack Pepper(Freshly ground)

£0.15

2tbspFresh Parsley(Chopped, for garnish (optional))

£0.70

Total Cost

£21.85

£5.46 per serving

Instructions

1.
Score the duck breast skin in a crosshatch pattern, being careful not to cut into the flesh. Season generously with salt and pepper.
2.
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium-low and cook for 12-15 minutes, or until the skin is crispy and golden brown and most of the fat has rendered. Pour off excess fat during cooking, reserving it for other uses.
3.
Flip the duck breasts and cook for another 3-5 minutes, or until they reach your desired level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
4.
Remove the duck breasts from the skillet and let them rest for at least 5 minutes. You can keep them warm in a low oven (around 200°F/95°C) if needed.
5.
While the duck is resting, prepare the glaze. In a small saucepan, combine the Jersey Black Butter and maple syrup. Heat over low heat, stirring until melted and smooth. Simmer for a couple of minutes to thicken slightly.
6.
For the potato hash, boil the Jersey Royal potatoes in salted water until tender but not mushy (about 15 minutes). Drain and let them cool slightly. Once cool enough to handle, roughly chop the potatoes.
7.
In the same skillet used for the duck (or a clean skillet), heat the butter and olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
8.
Add the chopped potatoes and thyme to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the potatoes are crispy and golden brown, about 10-12 minutes.
9.
Slice the rested duck breasts against the grain. Brush generously with the Jersey Black Butter and maple glaze.
10.
Serve the sliced duck breast over a bed of crispy Jersey Royal potato hash. Garnish with fresh parsley, if desired.

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My Notes

Nutrition Information

Nutrition per serving (425g)

785 kcal / 3284 kJ

Carbs

45g

17% of RDA

Fat

45g

64% of RDA

Protein

45g

90% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

15 g

17% of RDA

Sodium

250 mg

11% of RDA

Saturated Fat

18 g

90% of RDA

Chef's Tips

Don't overcrowd the pan when cooking the potato hash, or they won't crisp up properly. Cook in batches if necessary.

The rendered duck fat is great for roasting vegetables or potatoes.

If you don't have Jersey Royal potatoes, you can substitute with another waxy potato variety.

Adjust the amount of Jersey Black Butter and maple syrup in the glaze to your liking. Some brands of Black Butter are sweeter than others.

Cooking Equipment

Large skillet

Small saucepan

Oven (optional, for keeping duck warm)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Don't overcrowd the pan when cooking the potato hash, or they won't crisp up properly. Cook in batches if necessary.

The rendered duck fat is great for roasting vegetables or potatoes.

If you don't have Jersey Royal potatoes, you can substitute with another waxy potato variety.

Adjust the amount of Jersey Black Butter and maple syrup in the glaze to your liking. Some brands of Black Butter are sweeter than others.

Jersey Black Butter and Maple Glazed Duck Breast with Potato Hash

Ingredients

Instructions