• Save to your scrapbook
  • Save to your scrapbook

    José Pizarro’s Duck breast pan fried with escabeche

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    José Pizarro’s Duck breast pan fried with escabeche

    Serves: 4


    4 duck breast

    2 tbsp olive oil

    3 garlic cloves, finely sliced

    2 medium carrots, cut into batons

    1 stick of celery diced

    1 echalions or banana shallot, sliced

    1 tsp black peppercorns

    2 sprigs fresh thyme

    6 tbsp sherry vinegar

    6 tbsp dry white wine

    200ml chicken stock

    8 dried apricot

    12 sultanas

    8 prunes, stoned and halved

    Salt and freshly ground black pepper


    1. Preheat the oven to 180C, gas mark 4. Score the skin of the duck breasts with a sharp knife and season well. Heat a non-stick frying pan and place the duck breasts in, skin-side down and fry for 6-7 minutes, until the skin is nice and crispy. Transfer to a small roasting tin and finish in the oven for 5-6 minutes for a medium.

    2. Meanwhile, heat the olive oil in a frying pan in a medium heat. Fry the garlic for a minute, add the carrots, celery and shallots, cook for 2-3 minutes.

    3. Add the peppercorns, thyme, wine and vinegar and bring to the boil, so the alcohol evaporates; add the chicken stock and the dried fruit and leave to the escabeche to reduce.

    4. Take the duck breast out of the oven and leave to rest for a couple of minutes, before cutting the breast into 2 and placing on 4 warm plates. Spoon the escabeche over the top and serve.

    Your recipe note

    Edit your recipe note


    Average user rating

    3 stars