Usually, I share recipes with you in time for an impending holiday or event, but today, I’m sharing the recipe I cooked today for Easter dinner – seared duck breast with Cointreau sauce.

Happy Easter to those who celebrate.


Seared Duck Breast with Cointreau Sauce by Diverse Dinners


This is another yummy dish, and one that I love, love, love. Really love!

Seared duck breast with Cointreau sauce is a simple dish. The duck is seared and then finished off in the oven. It is served in either a pool of Cointreau sauce, as in the picture above or heavily drizzled, either way it is magnificent. The latter serving option best served with mashed potatoes.

Each piece of duck breast in this recipe weighs 1 lb and I cooked both. This is easily a meal for three, maybe four. I was only cooking for two, so I created a cool duck and watermelon salad recipe – to come.

This is a dish packed full of flavors and can be very filing, so don’t go overboard with the sides.



Seared Duck Breast with Cointreau Sauce by Diverse Dinners


Serves 2

Seared Duck Breast with Cointreau Sauce

15 minPrep Time

30 minCook Time

45 minTotal Time

Save RecipeSave Recipe


  • 2 1lb duck breast
  • Salt and pepper to taste
  • 1/4 cup balsamic vinegar
  • 1/4 cup honey
  • 2 tbp ponzu
  • 2 tbsp Cointreau
  • Equipment & Utensils
  • Skillet
  • Roasting pan
  • Meat board
  • Small saucepan


  1. Separate duck breast halves if necessary.
  2. Rinse them under cold water and remove any stray feathers, then pat dry with paper towels.
  3. Score the fat side of each piece three times diagonally. Make sure not to cut through to the flesh.
  4. Sprinkle each side with salt and pepper.
  5. Heat skillet until very hot.
  6. Carefully place each piece of duck breast into the hot skillet skin side down.
  7. Cook on high until golden for approx. 5 mins.
  8. Transfer duck breast pieces to roasting pan skin side up and place in a preheated oven at 425.
  9. Cook for 3-6 mins dependent upon required temperature and thickness of duck breast. If you have a meat thermometer, meat should register at 175 for medium.
  10. Once cooked, transfer to meat board and allow to rest for at least 5 mins.
  11. While duck is resting place vinegar, honey and ponzu into saucepan and place on high heat.
  12. Heat until sauce begins to bubble then lower heat to medium and add Cointreau.
  13. Stir continuously until sauce is reduced by 25%.
  14. Slice duck breast and serve with Cointreau sauce immediately.