Duck with Horseradish Cream Sauce

Do you like the taste of a slow-roasted prime rib topped with a little of that creamed horseradish? The pungent flavor of the horseradish provides a great accompaniment for a juicy slab of beef. You get pretty much the same result when you pair a creamy horseradish sauce with perfectly cooked duck, goose or antlered game. Not only is it delicious, but it is so simple that you will make this one again and again. If you want yours spicier, add more horseradish or a dash of Tabasco. Don’t forget…if you overcook your ducks, they won’t taste good.

Duck with Horseradish Cream Sauce


  • 4 – 6 duck breast half fillets skin removed
  • salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 2 garlic cloves minced
  • 2 tablespoons prepared not creamed horseradish
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup heavy cream or sour cream
  • 1 tablespoon fresh parsley minced (optional)


  • Season breasts with salt and pepper. Heat oil in a skillet over medium-high heat and brown breasts on one side, about 3 minutes. Flip breasts over. Cook for 1 minute more. Add wine and garlic and stir into pan to loosen bits of duck. Cook for 2 minutes. Remove duck and let stand for 2 minutes while finishing sauce. Stir remaining ingredients except parsley into pan and cook for 2 minutes. Slice duck, spoon sauce over and top with parsley.

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