Duck Breast with Roasted Leek and Onion

Duck Breast with Roasted Leek and Onion

  • Preparation 30 min
  • Cooking 45 min
  • Servings 4

This duck breast served with a drizzle of red wine sauce on top will be a winner this holiday season.



    • 2 leeks, white parts only, cut into 1-inch (2.5 cm) pieces
    • 2 garlic cloves, halved
    • ¼ cup (55 g) butter, diced
    • 3 medium red onions, peeled
    • 1 tbsp (15 ml) lemon juice
    • 2 medium russet potatoes, cut into thin rounds
    • 2 tbsp (30 ml) olive oil
    • 2 duck breasts, 10 oz (300 g) each (see note)
    • 1 recipe red wine sauce
    • Curry powder, for serving


Note from Ricardo

Duck breast comes from farmed ducks while magret refers to the breast of a larger duck that has been force-fed to produce foie gras (a fatty liver).

You can replace the duck breasts with 4 medallions of beef top sirloin, each 1 ½ inches (4 cm) thick, cooked in 3 tbsp of butter in a very hot skillet for 3 minutes on each side.

Personal Note