Pan Seared Duck with Roquefort Sauce

Pan Seared Duck with Roquefort Sauce

Pan Seared Duck with Roquefort Sauce

Pan Seared Duck with Roquefort Sauce

It's hard to live in Southwest France and not eat duck!


Duck is on the menu everywhere and even though I was sceptical about eating it I have to say that I am now, happily, a convert.


Duck is on my menu often and in many forms and this recipe is a simple yet mouth-watering one that uses few ingredients resulting in a treat of a main course.


If you've never cooked duck before be aware that a lot of fat will come off of the breast so it's best to have a jar or container to put it into.

Also, if your smoke detector is quick to chirp, I would suggest moving it until you are finished with the stove part of the cooking.

Roquefort Sauce
Pan Fried Duck with Roquefort Sauce

For 4 people


2 duck breasts, boned, skin on

salt and pepper



Knob of butter

1 cup Creme Fraiche

4 oz Roquefort cheese, crumbled

Fresh Ground black pepper



The Mix: 

Prepare the duck 

Pat the breast dry with kitchen towel and score skin in diagonal lines with a sharp knife about ½ cm deep

Sprinkle with salt and pepper and rub in to skin


Prepare the sauce 

In a saucepan melt butter then add Creme Fraiche stirring until warmed through - not boiling.

Add Roquefort, stirring continuously until melted and combined. DO NOT BOIL or the sauce will split.

Add enough water to reach your preferred consistency and heat through.

Season with pepper, turn off heat, put lid on and pull to one side


Cook the Duck

Turn extraction fan to high!

Pre-heat a dry frying pan on a medium heat until hot

Place duck breast skin side down and cook for 6 minutes (tilt the pan and drain the excess fat from time to time to stop burning)

Turn over and cook for a further 2 minutes

Transfer to an oven proof dish and place in oven  (200c, 180c fan forced) and cook for 5 more minutes

Bring out of oven, cover with foil and leave to rest for 5 minutes

Warm through Roquefort Sauce

After resting the meat slice breasts (about ½ - 1cm thick depending on your preference), serve with Roquefort Sauce and a side of Fresh French beans tossed in garlic and butter....Yummy!

Drink This: 

Saint Emilion Bordeaux Red....Delish!

Saint emilion Grand Cru Classe

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