Print Recipe

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.