Cajun Smoked Duck with Berry & Mustard Cream
Pan-seared smoked duck breast with a quick Cajun spice crust, finished with a tart berry gastrique and creamy mustard seed sauce. Restaurant-level plating in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 38g
Ingredients
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Open the appInstructions
Step 1
Heat a heavy skillet over medium-high until a drop of water sizzles and evaporates almost instantly, about 60 seconds.
Step 2
Pat the duck breasts dry and coat both sides generously with Cajun seasoning. Place skin-side down in the hot skillet.
Step 3
Sear 3–4 minutes without moving until skin is deep golden and crispy. Flip and sear meat-side 90 seconds. Transfer to a cutting board.
Step 4
In a small bowl, whisk sour cream and Dijon mustard together until smooth. Season with a pinch of salt and set aside.
Step 5
In the same skillet, combine blackberries, honey, and vinegar over medium heat. Stir gently until berries break down and sauce thickens, about 3 minutes.
Step 6
Slice each duck breast crosswise into 1/4-inch strips. Arrange on a plate, drizzle mustard cream on one side and berry sauce on the other.
Tools you’ll need
- 12-inch heavy skillet (cast iron or stainless steel)
- cutting board
- sharp knife
- small mixing bowl
- whisk
- wooden spoon or silicone spatula
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