Pan-Seared Duck Breast with Creamy Mashed Potatoes & Sauteed Red Cabbage
Last updated Apr 01, 2026
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Pan-Seared Duck Breast with Creamy Mashed Potatoes & Sauteed Red Cabbage
Serves: 2-3
Total: 40M
Prep: 15M
Cook: 25M
5.0
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Recipe Preparation
For the Duck Breast:
- 2 large duck breasts
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 2 large potatoes, peeled and cubed
- 2 tbsp butter
- ¼ cup warm milk
- Salt to taste
- 1 lb red cabbage, finely shredded
- 2 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
Recipe Instructions
1
Prepare the Mashed Potatoes: Place the cubed potatoes in a pot of salted water and bring to a boil. Cook for 15–18 minutes until the potatoes are fork-tender. Drain the potatoes and mash them with butter, warm milk, and salt. Stir until smooth and creamy. Set aside and keep warm.
2
Prepare the Red Cabbage: Heat 2 tablespoons olive oil in a skillet over medium heat. Add the shredded red cabbage and saute for 5–7 minutes until softened. Season with salt and pepper, then set aside. The cabbage should remain slightly crisp for the best texture.
3
Score the Duck Skin: Pat the duck breasts dry with paper towels. Using a sharp knife, lightly score the skin in a crosshatch pattern without cutting into the meat. This helps the fat render properly. Season both sides with salt and black pepper.
4
Sear the Duck Breast: Place the duck breasts skin-side down in a cold pan. Turn the heat to medium and slowly render the fat. Cook for about 6–8 minutes until the skin becomes golden and crispy. Flip the duck breasts and cook the other side for 3–4 minutes.
5
Check Doneness with a TempPro Meat Thermometer: This is the most important step. Insert your TempPro TP980-2 TempSpike Pro Wi-Fi Bluetooth 2-Probe Meat Thermometer into the thickest part of the duck breast. Cook until the internal temperature reaches 130–135°F for medium-rare. If the temperature is lower, cook for another 1–2 minutes and check again. Using a thermometer prevents overcooking and ensures the duck remains tender and juicy.
6
Rest the Duck: Remove the duck from the pan and let it rest for 5 minutes. Resting allows the juices to redistribute throughout the meat. Slice the duck breast into thin slices before serving.
Plating the Dish
To serve:
- Spread a generous portion of creamy mashed potatoes on the plate.
- Add a side of sautéed red cabbage.
- Place the sliced duck breast on top or alongside the potatoes.
The contrast of crispy duck skin, creamy potatoes, and slightly tangy cabbage creates a balanced and elegant dish.
Ideal Duck Breast Temperatures
- Medium-rare: 130–135°F (54–57°C)
- Medium: 140°F (60°C)
Insert the TempPro thermometer probe into the thickest part of the duck breast, avoiding the fat layer.
Pro Tips for Perfect Duck Breast
- Start cooking duck in a cold pan to render fat slowly
- Score the skin to help it crisp up
- Let the duck rest before slicing
- Always check doneness with a TempSpike Pro Meat Thermometer
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