Duck Breast and Crispy Potatoes

This dish works so well because the duck fat renders while the breasts are cooking and then is immediately used to finish the potatoes.

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2-4 duck breasts, skin scored
2 lbs potatoes any variety, boiled until tender
2 cloves garlic, minced
5 sprigs parsley, minced


  1. In a medium sized, cold frying pan, place the duck breasts skin side down
  2. Turn on the heat to medium and let the fat render through the skin of the duck breasts. Cook until the meat is cooked through and the skin is golden brown and crispy
  3. Flip and cook the underside of the breast for a minute or two until the breast is medium rare
  4. Remove from the pan and let rest for 5 minutes
  5. Meanwhile, add the already boiled potatoes to the pan and slightly squish to make craggy edges
  6. Allow the potatoes to get golden brown and then flip, adding the minced garlic
  7. Cook the other side of the potatoes and garlic until crispy
  8. Remove from the pan, add the chopped parsley and serve alongside the duck breast and a green salad