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.)
Duck Breasts Mirepoix
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
- 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.
- 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!
Copyright 2015 by Kevin Lee Jacobs
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Sharon says
Everything looks just delicious! Love the chive pesto recipe…another great segment…
Kevin Lee Jacobs says
Hi Sharon – Thanks so much for watching!
Denise Ryan says
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!
Paulette says
Thanks for doing a duck segment. Now I need to find some duck breast.
Judith says
Cannot wait to try those duck breasts. You make it look so easy!
Patti Law-Poggi says
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.
Kevin Lee Jacobs says
Hi Patti – On warm days, open your winter-sowing containers. Click here for more details.
John says
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!
Jon Beattie says
Great thanks! Love your vids!
Kevin Lee Jacobs says
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!
Mary W says
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!
Cindy says
Can’t wait to try this entire meal! I’m going on a duck breast hunt! Wish me luck! 🙂
Linda A says
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!
Beverly, zone 6, eastern PA says
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.
KWK says
Looks delicious! Could you substitute chicken breasts in this recipe?
Kathleen says
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
Judith Togher says
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.
Kevin Lee Jacobs says
Hi Judith – I’m so glad you tried — and liked — the duck recipe!