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Duck and Shallots


Rate this recipe 2.7/5 (28 Votes)


  • - 16 duck breasts
  • - Scant 1/2 cup Madeira wine
  • - 11 tbsp butter (softened 7 tbsp + 2 tbsp + 2 tbsp)
  • - 1 cup of chicken stock
  • - 6 shallots
  • peeled and minced
  • - 1 tsp granulated sugar mixed with salt and pepper......................


Servings 4
Level of difficulty Easy
Preparation time 10mins
Cooking time 30mins
Cost Average budget


Step 1

- In a saucepan, over high heat, melt 2 tbsp butter and brown the shallots.

Step 2

- Add the chicken stock, wine and reduce by one third.

Step 3

- Sprinkle with seasoning and simmer 20 minutes.
- Meanwhile preheat 4 plates.

Step 4

- Stir with a whisk 7 tbsp of softened butter to the sauce.

Step 5

- In a skillet over low heat, melt the remaining butter and cook the duck 2 minutes on each side.

Step 6

- On each plate, place four duck breasts and top with sauce.

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VIDEO: Duck Breast Pastry Pockets

Who will you make these elegant duck pastry pockets for? 


  • 1 whole duck breast
  • 1 sheet puff pastry
  • 3-4 slices ham
  • 3-4  tbsp raspberry jam
  • 3- 4 slices Muenster cheese


  1. Fry the duck breast in a pan until medium rare (or your preference) and browned on the outside.
  2. Roll out a sheet of puff pastry, and layer the ham slices  in the middle.
  3. Spread the raspberry jam over the ham slices, and follow with the Muenster cheese, and the duck breast.
  4. Moisten the sides of the pastry with water, then fold to enclose the duck. 
  5. Brush the pastry with the egg yolk, then score lightly with a knife. 
  6. Bake for 10 minutes at 464°F (until the cheese is melted and the pastry is golden brown)
  7. Serve, and enjoy! 

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Duck and Shallots Duck with Vanilla