By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
1920 cal · 30 min
Roasted Duck Breast with Broccoli
Recipe GLPRb9fc59b3b86ac0
Pan-seared duck breasts with crispy skin served alongside roasted broccoli florets, finished with a simple glaze of Dijon mustard and soy sauce. A elegant, protein-rich main course that's quick to prepare.
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Ingredients
2 duck breasts
2 handfuls broccoli florets
1 tablespoon Dijon mustard
1 tablespoon soy sauce
Directions
Pat the duck breasts dry with paper towels and score the skin in a crosshatch pattern with a sharp knife. Season with salt and pepper on both sides.
Place duck breasts skin-side down in a cold skillet over medium heat. Allow the skin to render and become golden and crispy, about 8-10 minutes, pouring off excess fat as needed.
Flip the breasts and increase heat to medium-high. Cook for another 6-8 minutes, until the internal temperature reaches 165°F when measured with a meat thermometer in the thickest part.
While the duck cooks, toss the broccoli florets in a separate oven-safe skillet or on a sheet pan. Roast in a 400°F oven for 12-15 minutes until tender and lightly charred.
In a small bowl, whisk together the Dijon mustard and soy sauce to create a glaze.
Once the duck is cooked, remove from the skillet and let rest for 3-4 minutes. Slice the breasts against the grain and brush with the mustard-soy glaze.
Serve the sliced duck alongside the roasted broccoli, drizzling any remaining glaze over both components.
Comments
Duck breast is a specialty protein that requires a trip to a butcher counter—Harris Teeter and Kroger carry it occasionally, but Walmart, Food Lion, ALDI, and Publix do not stock it reliably, making this a planned-ahead dish rather than a weeknight pivot. The stated 30 minutes ignores the 15–20 minute resting period required after roasting for the meat to reach proper doneness and temperature, bringing real time closer to 45–50 minutes. At $12–16 per breast in Charlotte, the cost per serving lands around $8–10 before accounting for broccoli and pantry staples, which is a premium weeknight expense. The dish itself is straightforward and keeps reasonably well if you store the duck and broccoli separately and reheat gently, making it workable for a couple planning an elegant dinner who can commit to the butcher stop and schedule accordingly.
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