Based on a pan-seared chicken breast recipe from Nigel Slater’s Real Fast Food, this duck breast recipe is super impressive and incredibly elegant, but magically comes together in no time at all.  A seared duck breast on its own is a culinary delight, but after the duck is cooked, you continue on with the recipe to make a simple stock, orange and black olive sauce.  The sauce is garnished with fresh parsley and fresh thyme for a bright finish; I recommend serving this dish with either egg noodles or mashed potatoes—both which help sop up the delicious sauce.

(To view this recipe, click on the blue title of the blog post above*)

Tagged: black olives, butter, chicken with orange and black olives, duck, duck breast, duck breasts, duck with orange and black olives, fresh herbs, fresh thyme, Nigel Slater, oranges, pan-seared duck, parsley, poultry, Real Fast Food, stock, thyme