What’s Cooking: Roasted Duck Breast with Spring Veggies

We have a recipe that will have you in the garden planting all your favorite spring vegetables! But this isn’t a vegetarian dish. Bondir in concord has a fresh duck recipe in tonight’s What’s Cooking.

Roasted Duck Breast with Spring Vegetables


  • 1 fresh duck breast, bone-on
  • 6 ea fiddlehead ferns
  • 3 ea french breakfast radishes
  • 12 ea ramp bulbs
  • 1 ea spring onion 
  • sprouting herbs and greens, to garnish
  • kosher salt and black pepper to season
  • fleur de sel to finish


Season the duck breast with salt and pepper.  ( we use a salt mixed with ground black pepper, dried herbs, and smoked tea, as an option).  

Allow the duck to sit, uncovered in the refrigerator for 24 to 48 hours.

To cook the dish, place the duck skin-side-down in a cast iron or other heavy pan, over medium-low heat.  Allow to cook slowly and render out fat for about 30 minutes, until a nice light brown color is achieved.   Flip over and allow to finish cooking on the rib side for a further five minutes.  Transfer to a cutting board and let rest for about 20 minutes while you prepare the vegetables.  

For the vegetables, use the duck roasting pan, juices and fat.  Remove any fat in excess of a thin glaze on the bottom of the pan, but try not to pour out any juices that are there.  Heat the pan over medium heat.  Have all the vegetables washed and patted dry.  Split the onion in half and the radishes into quarters. Place the onions in the pan, cut-side-down, as well as the radishes.  Add the fiddleheads and the ramps.  Lightly salt and pepper the vegetables.  Cook on one side only to brown, about 20 minutes.  

Carve the duck breast off of the bone and slice onto a serving platter.  Arrange the pan-roasted vegetables around it.  Garnish with the sprouts and finish with a light sprinkling of fleur de sel.