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Sauted Duck Breast with Foie Gras Recipe | Steaks and Game

Sauteed Duck Breast with Foie Gras Recipe

We're all about hearty, no-fuss eats at Steaks and Game, but sometimes the occasion calls for something a bit more elevated, and that's where this duck foie gras recipe comes in.Succulent duck breast is paired with a simple reduction of fine balsamic vinegar and sweet cherries, and topped with a luscious slice of sauteed foie gras.

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Yield: Serves 2

Sauteed Duck Breast with Foie Gras Recipe Instructions



  1. Mix the balsamic vinegar with cherries and the sugar, stirring. Cover and reserve in the fridge for 30 minutes.
  2. In a non-stick pan, heat olive oil at medium-low, adding a pinch of salt and minced shallot. Cook until shallots are translucent, then add cherries - make sure to add all the balsamic vinegar and cherry juice from the bowl. Simmer on low, stirring, until it reduces to a thick syrup and cherries are soft (approx. 15 minutes).
  3. Prepare the duck breast by scoring the top - where the fat is - diagonally in a diamond pattern. Make sure to cut all the way through into the fat, but not into the meat. Season with salt and pepper.
  4. Heat a heavy pan over medium-low, and place the duck fat-side down, rendering until it’s browned and the ski is crisp - 10 minutes. Drain the fat periodically to avoid splatters. Flip and cook for another few minutes. Use a meat thermometer on the thickest part of the breast, when it reaches 125 F, the breast is done. Reserve and rest for 5 minutes.
  5. Prepare the foie - score one side of the foie gras with a knife, lightly, and season with salt and pepper. Heat a nonstick skillet on high until sizzling, and place the foie gras and sear for about 45 seconds on each side.
  6. To serve, lay a some arugula leaves, slice the duck in thin diagonal strips, and arrange over the arugula. Add one slice of of foie gras on top, score side up, and serve.

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