The cooking times given for the duck in this recipe will vary depending upon the thickness of the breast and the amount of fat under the skin. Your goal is to render most of the fat, leaving the duck skin crisp and the meat pink. Make sure you leave the duck uncovered while the meat is resting or the skin will steam and lose its crispness.






Skill level

Average: 4.2 (5 votes)


  • 4 duck breast fillets
  • 1 tbsp garam masala, approximately
  • sea salt, to taste
  • potato puree and spring greens, to serve

Warm tomato vinaigrette

  • 80 ml (⅓ cup) extra virgin olive oil
  • 2 large French shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 400 g cherry tomatoes, halved
  • 1 tbsp balsamic vinegar
  • 1 pinch sugar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Using a sharp knife, score the duck breasts two or three times through the skin, taking care not to cut into the flesh. Rub 1 scant tsp garam masala into each duck breast, then season with salt.

Heat a large frying pan over medium heat. Add the duck breasts, skin-side down, and cook for 5-6 minutes or until most of the fat has rendered and the skin is crisp. Turn and cook for another 3 minutes, then remove from the pan and stand, uncovered, in a warm place to rest for 10 minutes.

Meanwhile, for the tomato vinaigrette, heat 1 tbsp olive oil in a frying pan over low heat. Add the shallot and garlic and stir for 4-5 minutes or until soft. Add the cherry tomatoes, then reduce the heat to low and simmer for 10 minutes or until the tomatoes are soft and falling apart. Stir in the vinegar and remaining olive oil, a pinch of sugar and season to taste.

Slice the duck and serve with the tomato vinaigrette, potato puree and spring greens.


Photography by Benito Martin. Styling by Jerrie-Joy Redman-Lloyd. Wooden crate from Koskela. Tiles from Onsite Supply.