Looking for an impressive holiday main dish that’s actually weeknight-manageable? This pan-seared duck breast with Dijon mustard cream sauce delivers a restaurant-style plate in under an hour. The method is classic French: score and render the duck skin until crisp, finish briefly in the oven for a rosy center, then build a quick pan sauce with shallots, armagnac, white wine, duck demi-glace, and cream. Paired with roasted rainbow carrots, tomatoes on the vine, and baby potatoes, it’s a festive showstopper perfect for Christmas dinner or a cozy winter meal in Canada or the USA.

Adapted from my YouTube video — Use the video as a visual guide, and follow these written steps for spot-on timing.

Why You’ll Love This Duck Recipe

Crispy skin, juicy center. The scoring and high-heat render give you shatteringly crisp fat with tender meat.
Punchy, silky sauce. The Dijon, reduction, and a touch of cream create a glossy sauce that coats every slice.
Holiday-worthy sides, minimal fuss. Everything roasts while you sear and make the sauce.
Make-ahead friendly elements. Duck fat and demi-glace freeze beautifully; the technique scales for 4–6 servings.

Ingredients (Serves 2–3)

Duck

2 duck breasts (magrets), 350–400 g each
1 tsp kosher salt (divided), ½ tsp freshly ground black pepper

Mustard Cream Sauce

2 shallots, finely minced
30 ml armagnac or cognac (2 tbsp) for flambé
150 ml dry white wine (about ⅔ cup)
150 ml duck demi-glace, thawed (about ⅔ cup)
1–2 tbsp Dijon mustard (start with 1 tbsp; add more to taste)
125–150 ml heavy cream 35% (½–⅔ cup), to desired richness
Pinch of salt and pepper, to taste

Roasted Vegetables

400 g rainbow carrots, scrubbed and cut into bite-size chunks (about 3 cups)
400 g small potatoes (blue or baby/yellow), halved if large (about 3 cups)
200 g cherry tomatoes on the vine (about 1½ cups)
2–3 garlic cloves, lightly crushed
2–3 tbsp duck fat (or olive oil)
Salt and pepper
1–2 tbsp chopped parsley, for finishing

Equipment: heavy skillet (stainless or cast iron), rimmed sheet pan, wire rack, instant-read thermometer (recommended).

Step-by-Step Instructions

1) Roast the Vegetables (start first)

Preheat oven to 200 °C / 400 °F. Line a sheet pan; set a rack in the lower-middle.
Toss carrots and potatoes with duck fat (or olive oil), salt, and pepper. Spread in a single layer.
Roast 20 minutes. Add garlic and tomatoes, toss briefly, and roast 10 minutes more, until potatoes are tender and edges are golden (total ~30 minutes).
Hold warm; finish with parsley before serving.

Tip: Keeping tomatoes on the vine helps them roast without bursting too early and adds a beautiful look on the plate.

2) Prep and Sear the Magrets

Pat duck breasts very dry. With a sharp knife, lightly score the skin in a crosshatch pattern, taking care not to cut into the meat.

Season all over with about ¾ tsp salt and ¼ tsp pepper (reserve the rest for finishing).
Place the duck skin-side down in a cold heavy skillet. Set heat to medium-high. As the pan heats, the fat renders gradually — this is key for ultra-crisp skin.

Cook 7–9 minutes skin-side down, spooning off excess fat into a heatproof cup as needed (save it!). Rotate the breasts occasionally for even color.
Flip and cook 1–2 minutes on the flesh side to lightly color.

Timing note: If your range runs very hot, sear a bit shorter. Target deep golden-brown, well-rendered skin and about 54–55 °C / 130 °F internal after the oven finish for rosy.

3) Brief Oven Finish

Transfer the seared duck to a wire rack set on a small sheet pan, skin-side up.
Roast at 200 °C / 400 °F for 5–7 minutes (about 6 minutes for 350 g breasts) to reach 52–55 °C / 125–130 °F internal (rosy/medium-rare).
Rest 5–8 minutes before slicing. Sprinkle remaining salt and a touch of pepper.

4) Make the Dijon Mustard Cream Sauce

Discard all but 1 tbsp duck fat from the skillet; set over medium heat.

Add shallots; sauté 1–2 minutes until translucent.
Off heat, add armagnac and flambé (or simmer 30 seconds if not flaming).

Add white wine; reduce by about half.
Add duck demi-glace; reduce to a syrupy glaze that coats the spoon (this reduction is the secret).
Whisk in 1 tbsp Dijon and 125 ml cream; simmer gently 1–2 minutes until glossy. Adjust with a splash more cream for silkiness or a bit more mustard for bite.

Season to taste. Keep warm on the lowest heat.

Sauce texture goal: nappe (coats the back of a spoon). If it gets too thick, loosen with a spoon of water, stock, or cream.

5) Slice and Plate

Slice duck on the bias into 1 cm (⅜ in) slices, showing the rosy center.
Arrange on warm plates with carrots, potatoes, and vine tomatoes.
Spoon mustard cream over the duck and around the plate. Serve immediately.

Chef Tips and Make-Ahead

Render patiently. Start in a cold pan to render more fat and avoid smoky splatter.
Thermometer = perfect doneness. Pull at 52–55 °C (125–130 °F) for rosy; residual heat rises a couple of degrees while resting.
Demi-glace matters. It gives depth. If you need a fast thickener for pan sauces, you can keep a little beurre manié on hand.
Save duck fat. It’s liquid gold for Parisian potatoes or authentic Belgian fries.
Scaling up. Sear in batches, finish all duck on a rack in the oven, and hold vegetables on low heat.

Substitutions and Variations

No armagnac? Use cognac, brandy, or skip the flambé and add a teaspoon of sherry vinegar at the end for brightness.
No duck demi-glace? Use high-quality chicken stock reduced by half; balance with a touch more mustard.
Cream options. 35% yields a silky finish; half-and-half works but reduce the sauce a bit more first to avoid thinning the flavor.
Mustard profile. Swap some Dijon for whole-grain mustard for texture, or add ½ tsp mild honey if you like a hint of sweetness.
Sides. Roast sweet potatoes or Pommes Parisiennes in duck fat; add a bright salad like Homemade Caesar or Greek pasta salad.

What to Serve With Duck

A simple starter like Homemade Hollandaise on roasted asparagus.
A rich sauce alternative for steak night: Creamy Mushroom Sauce.
For poultry inspiration, see Mustard Chicken or Creamy Roquefort Sauce.

FAQ

Can I cook duck breasts fully on the stovetop?
Yes. After rendering skin-side down 7–9 minutes, flip and cook 3–5 minutes, basting with fat, until 52–55 °C. The oven finish is more consistent for multiple breasts.

My sauce is too thick — help!
Whisk in a tablespoon of water, stock, or cream to loosen. If it’s too thin, simmer to reduce further or whisk in a pea-sized knob of beurre manié off heat.

What wine pairs well with duck?
Medium-bodied reds like Pinot Noir, Gamay, or a southern French blend. For white, try a richer Chardonnay to stand up to the cream.

Can I use chicken breasts instead?
Different protein, different timing. If you want chicken in a similar flavor family, try Creamy Mustard Chicken with Mushrooms.

How do I store leftovers?
Refrigerate sliced duck and sauce separately up to 3 days. Rewarm gently (low heat) to avoid overcooking the meat.

Pan-Seared Duck Breast with Dijon Mustard Cream (Magret de Canard)

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Prep Time 20

Cooking Time 30

Category Main Course

Cuisine French

Portions 3 people

Calories 500 kcal

Ingredients

Duck

2 duck breasts magrets, 350–400 g each
1 tsp kosher salt divided, ½ tsp freshly ground black pepper

Mustard Cream Sauce

2 shallots finely minced
30 ml armagnac or cognac 2 tbsp for flambé
150 ml dry white wine about ⅔ cup
150 ml duck demi-glace thawed (about ⅔ cup)
1 –2 tbsp Dijon mustard start with 1 tbsp; add more to taste
125 –150 ml heavy cream 35% ½–⅔ cup, to desired richness
Pinch of salt and pepper to taste

Roasted Vegetables

400 g rainbow carrots scrubbed and cut into bite-size chunks (about 3 cups)
400 g small potatoes blue or baby/yellow, halved if large (about 3 cups)
200 g cherry tomatoes on the vine about 1½ cups
2 –3 garlic cloves lightly crushed
2 –3 tbsp duck fat or olive oil
Salt and pepper
1 –2 tbsp chopped parsley for finishing

Instructions

Roast the Vegetables (start first)

Preheat oven to 200 °C / 400 °F. Line a sheet pan; set a rack in the lower-middle.
Toss carrots and potatoes with duck fat (or olive oil), salt, and pepper. Spread in a single layer.
Roast 20 minutes. Add garlic and tomatoes, toss briefly, and roast 10 minutes more, until potatoes are tender and edges are golden (total ~30 minutes).
Hold warm; finish with parsley before serving.
Tip: Keeping tomatoes on the vine helps them roast without bursting too early and adds a beautiful look on the plate.

Prep and Sear the Magrets

Pat duck breasts very dry. With a sharp knife, lightly score the skin in a crosshatch pattern, taking care not to cut into the meat.
Season all over with about ¾ tsp salt and ¼ tsp pepper (reserve the rest for finishing).
Place the duck skin-side down in a cold heavy skillet. Set heat to medium-high. As the pan heats, the fat renders gradually — this is key for ultra-crisp skin.
Cook 7–9 minutes skin-side down, spooning off excess fat into a heatproof cup as needed (save it!). Rotate the breasts occasionally for even color.
Flip and cook 1–2 minutes on the flesh side to lightly color.
Timing note: If your range runs very hot, sear a bit shorter. Target deep golden-brown, well-rendered skin and about 54–55 °C / 130 °F internal after the oven finish for rosy.

Brief Oven Finish

Transfer the seared duck to a wire rack set on a small sheet pan, skin-side up.
Roast at 200 °C / 400 °F for 5–7 minutes (about 6 minutes for 350 g breasts) to reach 52–55 °C / 125–130 °F internal (rosy/medium-rare).
Rest 5–8 minutes before slicing. Sprinkle remaining salt and a touch of pepper.

Make the Dijon Mustard Cream Sauce

Discard all but 1 tbsp duck fat from the skillet; set over medium heat.
Add shallots; sauté 1–2 minutes until translucent.
Off heat, add armagnac and flambé (or simmer 30 seconds if not flaming).
Add white wine; reduce by about half.
Add duck demi-glace; reduce to a syrupy glaze that coats the spoon (this reduction is the secret).
Whisk in 1 tbsp Dijon and 125 ml cream; simmer gently 1–2 minutes until glossy. Adjust with a splash more cream for silkiness or a bit more mustard for bite.
Season to taste. Keep warm on the lowest heat.
Sauce texture goal: nappe (coats the back of a spoon). If it gets too thick, loosen with a spoon of water, stock, or cream.

Slice and Plate

Slice duck on the bias into 1 cm (⅜ in) slices, showing the rosy center.
Arrange on warm plates with carrots, potatoes, and vine tomatoes.
Spoon mustard cream over the duck and around the plate. Serve immediately.

Video

Notes

FAQ

My sauce is too thick — help!
Whisk in a tablespoon of water, stock, or cream to loosen. If it’s too thin, simmer to reduce further or whisk in a pea-sized knob of beurre manié off heat.

What wine pairs well with duck?
Medium-bodied reds like Pinot Noir, Gamay, or a southern French blend. For white, try a richer Chardonnay to stand up to the cream.

Can I use chicken breasts instead?
Different protein, different timing. If you want chicken in a similar flavor family, try Creamy Mustard Chicken with Mushrooms.

How do I store leftovers?
Refrigerate sliced duck and sauce separately up to 3 days. Rewarm gently (low heat) to avoid overcooking the meat.

Keywords Duck

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