Cooking, Dinner, Meat

Tender Oven-Roasted Duck Filets

November 16, 2012


I promised you the recipe for one of our favorite family recipes, tender oven-roasted duck filets. Don’t think that this is a complicated dish to prepare just because it’s duck. It’s actually simple and other than the duck filets it requires only need 3 other ingredients: salt, butter and marjoram. And then you’ll need a bit of water but that doesn’t count as an actual ingredient. Super easy, and amazingly delicious.

I think a lot of people are afraid of making recipes that are new to them or that may be “outside of the box” but this will show you that 10 minutes of actual cooking is all it takes to make wonderful, tender, juicy duck.

At home we serve the duck with Krautsalat {cabbage salad} which we make with crispy bacon bits. It’s another very simple recipe which I will share tomorrow. But for now, let’s start with the duck.

If you’re making duck filets for 4 people, I recommend buying 2 filets. Preheat the oven to 180°C. Begin by laying out the duck breast on a clean chopping board, skin showing up, and make 5-6 cuts into the skin. Season the meat with salt and marjoram. Then heat up clarified butter in a large pan and once hot carefully place the filets into the pan. Fry for about 3 minutes.


Once crispy, carefully turn the duck filet over and fry the other side too. Just so the the outside is nice and crispy.


Then transfer the filet into an ovenproof dish. Cover with the juices from the pan and transfer to the pre-heated oven. Roast for about 45-50 minutes, depending on the thickness of the meat.


Once fully roasted, take it out of the oven and lay it on a clean chopping board. Cut the filet into 8 {or so} slices. Personally, this tastes best the hearty way, served with Krautsalat and bread dumplings but you can also lighten it up by serving the filet strips on top of a mixed salad.


Tender Oven-Roasted Duck

serves 4


  • 2 duck filets {about 450g each}
  • 3 tbsp. dried marjoram
  • a pinch of salt {herbamare is my seasoning of choice}
  • 2-3 tbsp. clarified butter
  • 200-300ml water


  1. Preheat your oven to 180°C.
  2. Lay out the duck breasts on a clean chopping board with the skin showing up and make 5-6 cuts into the skin. This will help the meat become juicy and tender.
  3. Season each filet with 1 tbsp. of marjoram and a pinch of salt {or herbamare}.
  4. Heat up 2-3 tbsp. of clarified butter in a large skillet. Carefully place the filets into the hot pan, skin facing down. After 2-3 minutes or when crispy, flip it over and also let the other side crispen for 2-3 minutes.
  5. Then transfer the filet into an ovenproof baking dish, cover with the juices from the skillet and place the dish into the preheated oven.
  6. Depending on the thickness of the filets, roast for 40-50 minutes. Check on the duck occasionally, every 15 minutes and pour about 100ml of water on top of the duck and into the dish every time. This will give you flavorful juice to top the duck with.
  7. Once the duck is fully cooked, transfer the filets onto a chopping board or plate and cut into 7-8 slices {depending on the size of the filet}.
  8. At home we serve the duck along with traditional bread dumplings and Kraut.


You Might Also Like


  • Reply Kathryn November 16, 2012 at 10:55 am

    Duck is one of my very favourites but I hardly ever cook it – I’m so excited to try this soon!

  • Reply Krautsalat {Austrian Cabbage Salad} November 17, 2012 at 12:08 pm

    […] 2012 This is the continuation of yesterday’s post in which I showed you just how simple making duck can be. Of course you’re not going to eat just duck. It’s good….but it needs a little […]

  • Reply Shannon (Healthiful Balance) November 26, 2012 at 12:51 pm

    Hehe, sorry for posting so many comments! I just want to catch up on all your blog posts. 🙂

    I only eat chicken and turkey. I’m weird about eating other meat, like duck. I just cant imagine myself eating it..

  • Leave a Reply