Duck breasts pot au feu recipe (literally pot on fire) is a kind of European stew usually made of meat and vegetables slow cooked together in broth, truly delicious! The meat is fork tender and the broth is full of aromas, so comforting!
Pot au feu consists in meat for stews and miscellaneous vegetables slow cooked for about 2 to 3 hours in broth. The broth is served into individual bowls together with a plate containing some meat and vegetables and some spicy mayonnaise or vinaigrette on the side.
Pot au feu is most commonly made with beef shank, brisket and marrow bone but it can be made with any meat for stew from veal to chicken, pork or today’s recipe duck.
The vegetables are usually carrots, potatoes, leek, cabbage, onion and garlic. The ingredients change from home to home and can be chosen according to your liking but the method remains the same.
Pot au feu is always made in generous quantities as leftovers are much wanted whether to make pot pie, stuffed tomatoes, pulled meat sandwich or tacos the next day. The broth too is so good with all the aromas developed while cooking, it can be used for your next soup or it can be frozen in ice cube trays or freezer bags to make delicious sauces.
Tip: I like to pack the spices and herbs into some gauze or stuff them into a tea infuser so they don’t scatter all over the broth
This duck breast pot au feu is a leaner and lighter recipe as I removed the skins and used turnips instead of potatoes. Cooking time is only one hour.
1.6 pounds or 2 large duck breasts
6 carrots, peeled, cut in two chunks
1 large turnip, peeled, cut in chunks
3 leeks, peeled, cut in chunks
1/2 green cabbage, cut in 4 slices
1 onion stuck with 4 cloves
1 head of garlic, top trimmed
2 cubes of vegetable broth
3 or 4 few parsley sprigs
3 or 4 sprigs thyme
A few peppercorns
1 Star anise
1 bay leaf
Salt and pepper to taste
1/2 cup mayo
2 tbsp. Ketchup
1 tsp Sriracha
Remove the skin of duck breasts, there’s one side where it comes off easily then proceed with a sharp knife
Into a large pot, add about 3 liters of water, the 2 duck breasts, 2 cubes of vegetable broth, bring to boil on high heat, reduce immediately to medium/high for a gentle boil
Add all the vegetables, spices and aromatic herbs, cook for 50 to 60 minutes
Taste the broth and adjust seasoning if necessary
Assemble all the ingredients, taste and adjust seasoning
Optional: Instead of adding ketchup and sriracha, you can add a few chopped dill pickles and capers
Slice the two duck breasts
Serve the broth into individual bowls and a plate of meat and vegetables with the sauce on the side
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