Seared Duck Breast with Sweet Carrot–Cranberry Rice
Some nights you want a dinner that feels special without spending an hour in the kitchen. This Seared Duck Breast with Sweet Carrot–Cranberry Rice is exactly that. The duck sears to a crispy, golden finish in minutes, and the rice cooks right in the rendered duck fat, transforming it into a richly flavored pilaf.
Servings: 2 people
Calories: 714kcal
Equipment
- Large Deep Skillet with Lid stainless steel or cast iron
- tongs for flipping the duck
- Box Grater for grating the carrot
Ingredients
For the duck breasts:
- 2 duck breasts skin-on
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For the rice:
- 1 small onion
- 1 medium carrot
- ⅓ cup dried cranberries
- 1 cup jasmine or basmati rice
- 2 cups water
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Pat the duck breasts dry and score the skin in a shallow crosshatch pattern (be careful not to cut into the meat). Season with salt and pepper.2 duck breasts, ½ teaspoon salt, ¼ teaspoon ground black pepper
- Place the duck skin-side down in a cold skillet, then turn the heat to medium. Let the fat slowly render and the skin crisp for 6-8 minutes, or until the skin is deep golden (meanwhile, proceed to step 4). Flip and cook for 1–2 minutes on the meat side.
- To keep this a true 30-minute dinner, prep everything while the duck is cooking: Dice the onion, grate or finely dice the carrot, measure the cranberries, rinse the rice, and prepare the water (I like to preboil water in the kettle to make it faster). This way, the rice can start immediately after the duck goes into the oven.1 small onion, 1 medium carrot, ⅓ cup dried cranberries, 1 cup jasmine or basmati rice, 2 cups water
- Transfer the seared duck breasts to a baking sheet, skin-side up. Spoon a little of the rendered duck fat from the skillet over the skin (this helps it crisp even more in the oven and adds extra flavor). Bake at 400°F (200°C) for 5–8 minutes, depending on thickness. Let the duck rest for 5–7 minutes.
- While the duck is in the oven, and then cooling, prepare the rice: using the same skillet with the remaining duck fat (if there's too much fat, you can discard some of it), sauté the diced onion and carrot for 1-2 minutes or until softened. Stir in the dried cranberries. Add the rinsed rice and toast for about 30 seconds to coat the grains in the rendered fat.
- Pour in the water, season with salt and pepper, and bring to a simmer (if you use water preboiled in the kettle it will be faster). Reduce the heat to low, cover, and cook for 8–10 minutes, or until the rice is tender and fluffy. Remove from heat and let it sit covered for 2 minutes.½ teaspoon salt, ¼ teaspoon ground black pepper
- Slice the rested duck breasts against the grain. Serve them over, or alongside, the sweet carrot–cranberry rice.
Notes
- Let the duck sear undisturbed so the fat can fully render. If the skin sticks to the pan, it needs another minute.
- Don’t skip sautéing the onions and carrots in the rendered fat, it’s what gives the rice its signature sweet–savory depth and pilaf-like flavor.
- Choose quick-cooking rice: Jasmine or basmati cooks fast and stays fluffy.
- Duck is rich, and the rice is slightly sweet. Adding a small pinch of salt at the end helps balance everything.
Nutrition
Calories: 714kcal | Carbohydrates: 99g | Protein: 52g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 174mg | Sodium: 1332mg | Potassium: 907mg | Fiber: 4g | Sugar: 19g | Vitamin A: 5219IU | Vitamin C: 20mg | Calcium: 67mg | Iron: 11mg