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Easy Sautéed Duck Breast Recipe

free range duck breast
Properly cooked duck is one of the most delicious meats on earth, and is considered to have healing qualities in traditional Chinese medicine. It has a dense, beefy flavor, and can be absolutely delicious.

However, many people are intimidated by the task of cooking a whole duck, which is a big project. But you can still enjoy the wonderful taste and nutritional qualities of duck, with this easy recipe. This recipe is easy, but you need the right ingredients for it to work.

You need high quality, naturally fed free range duck breast, from a fatty breed like Peking. You need high quality duck fat.

U.S. Wellness Meats boneless, skinless , free range duck breast is ideal for this recipe, as is U.S. Wellness Meats duck fat. The breast meat is already perfectly cut into the right size pieces, and skinned, so you do not need to do any cutting or trimming.

The spice mixture is based on Chinese traditions, and the breast cooks quickly and taste great.

Serves 2 to 3.



free range duck breast





1 package U.S. Wellness Meats duck breast – boneless/skin-on


For the Marinade:

3 tablespoons U.S. Wellness Meats duck fat

2 tablespoons sherry wine, preferably imported from Spain

3 cloves organic garlic, very finely chopped

1 organic green onion, very finely chopped

2 slices organic ginger, about the size of a quarter coin, very finely chopped

1 teaspoon high quality fish sauce, such as Red Boat


For Cooking:

2 more tablespoons U.S. Wellness Meats duck fat



  1. At least 2 hours before you plan to cook the duck, prepare the marinade. Place the 3 tablespoons of duck fat into a pan, and melt over very low heat. As soon as the fat turns liquid, pour into a glass bowl. Add the duck slices, and the rest of the marinade ingredients, and mix well, until all sides of the duck slices are coated with the marinade. Cover, and let rest at room temperature for 2 hours.
  2. Heat the 2 tablespoons of duck fat over medium heat in a heavy frying pan, until the fat becomes hot and bubbly.
  3. Scrape the marinade vegetables off the duck slices with a spoon. Then add the duck slices to the hot duck fat. Cook for 5 minutes over medium heat.
  4. Turn the duck slices over, and cook for 5 more minutes over medium heat.



stanley fishmanABOUT THE AUTHOR

Stanley Fishman is a cookbook author and blogger who is an expert on cooking grassfed meat. Stanley uses traditional flavor combinations and cooking methods to make the cooking of grassfed meat easy, delicious, and tender. Stanley has written two cookbooks that make it easy to cook grassfed meat —Tender Grassfed Meat: Traditional Ways to Cook Healthy Meat and Tender Grassfed Barbecue: Traditional, Primal and Paleo. Stanley blogs about real food and the cooking of grassfed meat at his blog