Recipe: Sautéed Duck Breast on Potato Blini

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

Onboard, you can experience SeaDream’s gourmet 5-star dining, prepared à la minute and served al fresco at the Topside Restaurant or in the elegant Dining Salon. You can immerse yourself in a truly gastronomical experience with delectable flavors with selections like a guest favorite- L’oeuf Poule Au Caviar “Surprise,” succulent lobster, filet mignon, and delectable desserts.

While the onboard dining experience can’t be replicated at home, perhaps this delightful recipe will bring back memories of your times onboard or remind you it’s time to plan your next voyage.

Bon Appétit!

Primary Ingredients:

2 Pcs Duck breast, medium size
12 Pcs Potato blini’s
3 Cups Braised red cabbage
12 Pcs Turned caramelized apples
2 Cups Sauce caramel dépice
Salt and Pepper  



  • Clean the duck breast and season with salt and pepper.
  • Heat a medium-size tefal pan until medium hot.
  • 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.
  • After 3-4 minutes, when the fat becomes crispy, turn over the duck breast.
  • Now place the pan in the oven for 8 minutes, 160C.
  • When cooked, take the breast out of the pan and set aside.



5 Baking potatoes
½ Cup Unsalted butter
½ Cup Flour
5 Egg yolks
5 Egg whites (beaten)
Crème Fraiche   
Salt and Pepper  


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



2 Pounds Thinly sliced red cabbage
4 Cups Red wine
¾ Cup Butter
2 Pcs Apples
1 Onion
½ Cup Red wine vinegar
1 Cup Sugar
1 Cup Raw rice
2  Bay leaves
10 Peppercorns  
8Juniper berry
Salt & Pepper  


  • Bring all ingredients together and bring to boil, turn the heat on slow.
  • Cover the cabbage with baking paper and close the pot with a cover
  • Let it simmer for 1 hour until the cabbage is cooked.
  • 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.



2 Cups Demi-glace
2 Tbs. Sugar
½ Cup Red wine vinegar
1 Tsp. Chinese five-spice
Salt & Pepper  


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

Placement instructions:

  • 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.

Learn more about SeaDream’s Dream Cuisine.

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