Cherry-Dijon Duck Breasts with Stewed White Beans & Parmesan Butter Toast
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Cherry-Dijon Duck Breasts

with Stewed White Beans & Parmesan Butter Toast

45 MIN
+$11.99/serving 2 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Rich duck breasts find delightful balance in a bright sauce of whole grain dijon and sour cherry spread, plus a hearty side of white beans and vegetables cooked in garlic-herb butter, Calabrian chile paste, and more—served with crispy toast to soak it all up.

TECHNIQUE TO HIGHLIGHT
After cooking the duck, you’ll drain the rendered fat into a small bowl to solidify. We recommend storing it in your refrigerator! Use it in place of cooking oils for added richness and depth of flavor.
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  • Nutrition
    PER SERVING
  • Calories
    930 Cals (est.)
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fresh
ingredients
Cherry-Dijon Duck Breasts with Stewed White Beans & Parmesan Butter Toast
Title
  • 2 Skin-On Duck Breasts
  • 1 Small Baguette
  • 6 oz Asparagus
  • 1 15.5-Oz Can Cannellini Beans
  • ¼ cup Marinated Artichoke Hearts
  • 1 oz Balsamic-Marinated Cipolline Onions
  • 1 bunch Chives
  • ⅓ cup Mirepoix
  • ¼ cup Grated Parmesan Cheese
  • 1 Tbsp Sour Cherry Spread
  • 1 Tbsp Whole Grain Dijon Mustard
  • 2½ Tbsps Chicken Demi-Glace
  • 1½ tsps Calabrian Chile Paste
  • 1 oz Salted Butter
  • 1 oz Garlic & Herb Flavored Butter
  • 2 Tbsps Sherry Vinegar
time-saving
tips & techniques
How To: Safely Cut Round Vegetables
How To Store & Use Duck Fat
How To Store & Use Duck Fat
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the plain butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Drain and rinse the beans. Roughly chop the artichokes. Roughly chop the onions. Halve the baguette. Thinly slice the chives. In a bowl, combine the sour cherry spread, mustard, and half the vinegar.

Cook the duck
2 Cook the duck

Pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) 

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Cook the beans & vegetables
3 Cook the beans & vegetables

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the drained beans, mirepoix, demi-glace, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and combined. Add the garlic-herb butter. Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat; stir in the remaining vinegar, chopped artichokes, and chopped onions. Taste, then season with salt and pepper if desired.

Make the parmesan toast
4 Make the parmesan toast

Meanwhile, place the halved baguette on a sheet pan, cut side up. Evenly spread the softened plain butter onto the baguette, then sprinkle with the cheese. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy around the edges. Transfer to a cutting board; halve each piece on an angle.

Slice the duck & serve your dish
5 Slice the duck & serve your dish

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the cooked beans and vegetables and parmesan toast on the side. Top the duck with the sauce. Garnish with the sliced chives. Enjoy!

Tips from Home Chefs

See Plans

Cherry-Dijon Duck Breasts

Prepare the ingredients & make the sauce
1 Prepare the ingredients & make the sauce

Remove the plain butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Snap off and discard the tough, woody stem ends of the asparagus; cut crosswise into 1-inch pieces (keeping the pointed tips intact). Drain and rinse the beans. Roughly chop the artichokes. Roughly chop the onions. Halve the baguette. Thinly slice the chives. In a bowl, combine the sour cherry spread, mustard, and half the vinegar.

2 Cook the duck

Pat the duck dry with paper towels. Season with salt and pepper on both sides. Heat a medium pan (nonstick, if you have one) on medium until hot. Add the seasoned duck, skin side down. Cook 9 to 11 minutes, or until browned and the skin is crispy. Flip and cook 4 to 5 minutes for medium (145°F), or until cooked to your desired degree of doneness.* Transfer to a cutting board, skin side up, and let rest at least 10 minutes. Carefully drain the duck fat into a small bowl. (Set aside to solidify. Cover and refrigerate for future use, or discard if desired.) 

*The USDA recommends a minimum safe cooking temperature of 165°F for duck.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Cook the duck
Cook the beans & vegetables
3 Cook the beans & vegetables

Meanwhile, in a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the asparagus pieces in an even layer; season with salt and pepper. Cook, without stirring, 1 to 2 minutes, or until lightly browned. Add the drained beans, mirepoix, demi-glace, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until softened and combined. Add the garlic-herb butter. Cook, stirring frequently, 1 to 2 minutes, or until melted and combined. Turn off the heat; stir in the remaining vinegar, chopped artichokes, and chopped onions. Taste, then season with salt and pepper if desired.

4 Make the parmesan toast

Meanwhile, place the halved baguette on a sheet pan, cut side up. Evenly spread the softened plain butter onto the baguette, then sprinkle with the cheese. Toast in the oven 7 to 9 minutes, or until lightly browned and crispy around the edges. Transfer to a cutting board; halve each piece on an angle.

Make the parmesan toast
Slice the duck & serve your dish
5 Slice the duck & serve your dish

Flip the rested duck to be skin side down on the cutting board (to easily cut through the skin). Thinly slice crosswise. Serve the sliced duck (skin side up) with the cooked beans and vegetables and parmesan toast on the side. Top the duck with the sauce. Garnish with the sliced chives. Enjoy!

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