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A Dip, A Duck, and A Dessert!

BY Kevin Lee Jacobs | March 1, 2017 18 Comments

Last updated on March 2nd, 2017

For the ninth episode of “Delicious Living,” I made some of the Silver Fox’s favorite foods.  Like Chive Pesto. And Duck Breasts Mirepoix. And Greek Yogurt topped with Roasted Strawberries. Hungry? Just click the “play” arrow below:

Below is the printable recipe for the dreamy duck dish. (Click here for the Chive Pesto; click here for the Roasted Strawberries.)

Print
Duck Breasts Mirepoix

Prep Time: 5 minutes

Cook Time: 1 hour, 20 minutes

Yield: 4 servings

A simple, fail-proof way to cook duck breasts.

Ingredients

  • 4 large carrots, diced
  • 1 medium yellow or red onion, diced
  • 6 stalks celery, diced
  • Seasonings: kosher salt, freshly-ground black pepper, and dried thyme leaves
  • 4 duck breasts

Instructions

  1. Center the oven rack, and preheat the oven to 350°F. Put the diced vegetables in a 9x13 baking dish or 12-inch cast-iron skillet, toss them to mix, and dust them lightly with salt and pepper. Arrange the duck breasts skin-side-up on top of the vegetables. Season the skins with salt, pepper, and a generous dusting of dried thyme leaves.
  2. Roast, uncovered, until the breasts are fully cooked and their skins are crackling crisp – exactly 1 hour and 20 minutes.

Note #1: Feel free to use more or less of the vegetable quantities listed. Note #2: If covered and refrigerated, the dish can be assembled up to 8 hours ahead of time. Just pop it in the oven 1 hour and 20 minutes before your guests arrive!

3.1
https://www.agardenforthehouse.com/a-dip-a-duck-and-a-dessert/
Copyright 2015 by Kevin Lee Jacobs

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Comments

  1. 1

    Sharon says

    March 1, 2017 at 4:03 pm

    Everything looks just delicious! Love the chive pesto recipe…another great segment…

  2. 2

    Kevin Lee Jacobs says

    March 1, 2017 at 4:52 pm

    Hi Sharon – Thanks so much for watching!

  3. 3

    Denise Ryan says

    March 1, 2017 at 7:59 pm

    Looks fabulous..I’ve been dieing to roast a duck in my outside pizza oven..I’ve read articles that say to hang it in oven over drip pan to render grease and make duck crispy..Ill let you know if I try it. Love your videos!

  4. 4

    Paulette says

    March 1, 2017 at 11:50 pm

    Thanks for doing a duck segment. Now I need to find some duck breast.

  5. 5

    Judith says

    March 2, 2017 at 1:03 pm

    Cannot wait to try those duck breasts. You make it look so easy!

  6. 6

    Patti Law-Poggi says

    March 3, 2017 at 10:41 am

    Hi Kevin……..should I store my seeded milk jugs in the shade? I’m in zone 7/8 in California and it will soon start to be getting hot.

  7. 7

    Kevin Lee Jacobs says

    March 3, 2017 at 11:25 am

    Hi Patti – On warm days, open your winter-sowing containers. Click here for more details.

  8. 8

    John says

    March 4, 2017 at 8:09 am

    I have roasted whole ducks, but never thought to do breasts. I didn’t realize they were even available, but will definitely look for them, now!

  9. 9

    Jon Beattie says

    March 4, 2017 at 10:50 am

    Great thanks! Love your vids!

  10. 10

    Kevin Lee Jacobs says

    March 4, 2017 at 11:02 am

    Hi John – If your local market doesn’t offer duck breasts, just yell at them until they do!

    Hi Jon Beattie – Thanks so much for watching!

  11. 11

    Mary W says

    March 4, 2017 at 1:08 pm

    I love chives so this should be wonderful on my home made “olive bread” crustini. I think I’ll use cream cheese as my first layer. Everything looks delicious and can’t wait to get a copy of your cookbook!

  12. 12

    Cindy says

    March 4, 2017 at 1:34 pm

    Can’t wait to try this entire meal! I’m going on a duck breast hunt! Wish me luck! 🙂

  13. 13

    Linda A says

    March 4, 2017 at 3:21 pm

    Your videos keep getting better and better. This one was especially great!
    And, love the ideas – what an impressive, yet easy-to-make dinner.
    Will definitely try this.
    Thank you!

  14. 14

    Beverly, zone 6, eastern PA says

    March 4, 2017 at 3:48 pm

    The last time I had duck on a plate in front of me was right before my high school prom. (1974)
    The entire evening was a miserable mess and I associate that with duck. However, your presentation is making me reconsider.

  15. 15

    KWK says

    March 4, 2017 at 5:46 pm

    Looks delicious! Could you substitute chicken breasts in this recipe?

  16. 16

    Kathleen says

    March 6, 2017 at 9:03 am

    Kevin, I am definitely going to try this as soon as I can get my hands on some duck. Can you tell me how you prepared your rice?

    Best,
    Kathleen

  17. 17

    Judith Togher says

    March 21, 2017 at 8:13 pm

    Just made the duck breasts for dinner tonight and it was delicious. The veggies were a perfect side dish. And the thyme perfumed my entire kitchen. Thanks for another great recipe.

  18. 18

    Kevin Lee Jacobs says

    March 21, 2017 at 8:22 pm

    Hi Judith – I’m so glad you tried — and liked — the duck recipe!

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