Luv-a-Duck Recipes

Crispy Skin Duck Breast with Peach Tarragon and Honey Recipe

Crispy Skin Duck Breast with Peach Tarragon and Honey


2 Luv-a-Duck Duck Breasts
4 Peaches, quartered
1 Onion, cut into rings
2 tbs honey
1 tbs butter
1 lemon, juice
1 bunch tarragon, leaves picked
1 bag Butter Leaf Mix
¼ cup roast almonds, diced
Red Island olive oil
Sea salt

Products used

Fresh Duck Breasts

Fresh Duck Breasts


  1. Meanwhile, preheat oven to 190°C. Pat duck skin dry, score the skin and season with salt. In a medium pan over moderate heat, place the duck breasts skin side down into the pan for 5 minutes or until skin is golden. Turn the duck breast over and cook for a further 2 minutes.
  2. Remove from the pan and place on a lined baking tray. Roast the duck in the oven for 8-10 minutes, or to your liking. Remove from the oven and rest for 5 minutes before slicing the duck into thin pieces. For best results, duck should be cooked medium rare.
  3. In the same pan, the duck was cooked in add the honey and butter, cook until the honey and butter melts. Add the lemon juice and pinch of salt, stir through and remove from the heat.
  4. In a griddle pan grill the peaches and onions until they get bar marks and soften slightly.
  5. To serve, lay the leaves on a platter, top with peaches, onion and duck. Then drizzle over the dressing, making sure to dress every piece of duck. Finish with the tarragon leave and almonds.

Chef’s Tips

Recipe by Michael Weldon and courtesy of Farm-to-Fork.

LUV to Show You How

LUV to Help You

How to Cook Duck Breasts

Products used

Fresh Duck Breasts

Fresh Duck Breasts

Email this recipe


Sorry, no ratings have been submitted for this recipe yet.

Rate & Review

Please enter in the word you see below:

If we approve your review for publication, it will appear on the site within 72 hours. Reviews are meant for the sharing of information by users of our recipes. Comments that are not original, are offensive or objectionable may not be published.