Molasses Glazed Roasted Duck Breast

Molasses Glazed Roasted Duck Breast | 0 Comments
From Molasses Glazed Roasted Duck Breast, Aired on Mon 8/15
Chef Jeff Henderson,


1.    Preheat oven to 350 degrees.

2.    Score fatty side of duck breast. Season breast side with pepper and salt. Brush molasses on fatty side.

3.    In a large cast iron skillet, heat olive oil over medium heat. Add duck breast, fatty side down, and cook for 4 minutes or until caramelized. Turn breast over and place in oven for 8-10 minutes until medium. Remove duck breast from skillet and place on a plate to rest.

4.     Reserve 2 tablespoons of duck drippings in same skillet. Add garlic and cook for 2 minutes, stirring constantly. Add carrots, onions, bell peppers and collard greens, cook until vegetables are tender 6-8 minutes. Add rice, chicken broth, okra and soy sauce. Cook for 3-5 minutes stirring constantly until all ingredients are thoroughly incorporated.


Using a very sharp knife, slice duck breast on a bias and place atop red rice.  Drizzle molasses around the plate and serve.

Bring stock to a boil. Add tomato paste and stir.

  • 2 6-oz. boneless duck breast halves, patted dry
  • ½ tsp. ground black pepper
  • ¼ tsp. kosher salt
  • ½ c. dark black strap molasses *reserve some for finishing duck
  • 1 tbsp. olive oil
  • 1 tbsp. minced garlic
  • ½ c. heirloom carrots
  • ½ medium onion chopped
  • 1 green bell pepper, chopped
  • ½ c. collard greens
  • 2 c. prepared rice
  • ¼ c. tomato infused chicken broth*see recipe
  • ½ c. chopped okra
  • 2 tbsp. soy sauce
  • ½ c. fresh okra, sliced
  • 1 c. chicken stock
  • 1 ½ tbsp. tomato paste

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