Recipe: Sautéed Duck Breast

Sautéed Duck Breast on Potato Blini

Feel like a gourmet chef with this dinner recipe straight from SeaDream's highly trained chefs. Your family and friends are sure to be impressed with this delectable sautéed duck breast, served with potato blini with red cabbage, caramelized apples, and sauce caramel d’epice.

Bon Appétit!


Duck Breast


2 pcs. of duck breast, medium size

12 pcs. of potato blini's

3 cups of braised red cabbage

12 pcs. of turned caramelized apples

2 cups of sauce caramel d’epice 


Sale and pepper


  1. Clean the duck breast and season with salt and pepper.
  2. Heat a medium-size tefal pan until medium hot.
  3. Place the duck breast with the skin side (fat) down on the pan. This way, we will cook the fat of the breast until crispy.
  4. After 3-4 minutes, when the fat becomes crispy, turn over the duck breast.
  5. Now place the pan in the oven for 8 minutes, 160C.
  6. When cooked, take the breast out of the pan and set aside.

Potato Blinis


5 baking potatoes

½ cup of unsalted butter

½ of flour

5 egg yolks

5 egg whites (beaten)

Crème Fraiche

Salt and pepper


  1. Cook potatoes on a tray in a hot oven, peel and mash while hot.
  2. Add butter and mix thoroughly.
  3. Let cool.
  4. Add egg yolks to potatoes and mix well.
  5. Add salt to the flour and gradually add flour to the mixture. 
  6. Add the beaten egg whites, little spoon Crème Fraiche.
  7. Put the mixture in a piping bag and, in the meantime, heat a big frying pan until medium heat.
  8. Hold the piping bag and squeeze a little in the pan, you should make small pancake sized potato blinis.
  9. Make 3 each and keep aside in warm place.

Braised Red Cabbage


2 pounds of thinly sliced red cabbage

4 cups of red wine

¾ cup of butter

2 pcs. of apples

1 onion

½ cup of red wine vinegar

1 cup of sugar

1 cup of raw rice

2 bay leaves

10 peppercorns

8 juniper berries

4 cloves

Salt and pepper


  1. Bring all ingredients together and bring to boil, turn the heat on slow.
  2. Cover the cabbage with baking paper and close the pot with a cover
  3. Let it simmer for 1 hour until the cabbage is cooked.
  4. When cabbage is cooked, check if there is still juice, if so, bring to boil for about 10 minutes and use some cornstarch to thicken the cabbage.

Sauce Caramel D’epice


2 cups of demi-glace

2 tbs. of sugar

½ cup of red wine vinegar

1 tsp. of Chinese five-spice

Salt and pepper


  1. Caramelize sugar in a saucepan; add the Chinese 5 spice powder.
  2. Add red wine vinegar and reduce.
  3. Add demi-glace and let it simmer for 20 minutes.
  4. Use a little corn starch to thicken the sauce if needed.
  5. Add salt and pepper to taste.


  • Place some cooked spinach leaves in the middle of the plate.
  • Slice the warm duck breast and place on top of the spinach.
  • On one side put the potato Blini, on the other side two quenelles of the cabbage.
  • Place the apples on top of the duck breast and serve with hot sauce.

Serves: 2

A Culinary Q&A with Executive Chef Tomasz

Chef Tomasz

Meet Chef Thomasz, responsible for developing and executing our 5-star cuisine on board. Discover more about how he captures the flavors of your destinations and how SeaDream Yacht Club serves up Dream Cuisine at every turn.


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