FOX 19 NOW Recipe: Thin Mint Crusted Duck Breast - Cincinnati News, FOX19-WXIX TV

FOX 19 NOW Recipe: Thin Mint Crusted Duck Breast

Thin Mint Crusted Duck Breast. (FOX19 NOW) Thin Mint Crusted Duck Breast. (FOX19 NOW)

 This recipe for Thin Mint Crusted Duck Breast is a sweet and savory twist on your favorite Girl Scout Cookie recipe! 

Recipe courtesy Chef Rachel Kramer from The Glendalia Boutique Hotel & Culinary Studio.


  • 2 duck breasts, skins removed

  • 1/4 cup, of Thin Mint cookies

  • 1/2 cup, panko bread crumb

  • 1 tablespoon, fresh shallot, minced

  • 1 tablespoon, flat leaf Italian parsley, chopped

  • 1/4 teaspoon, salt

  • 1/4 teaspoon, pepper

  • 2 tablespoons, olive oil


  • Preheat oven to 350 degrees.

  • In the food processor, crush cookies to fine crumbs. Transfer to bowl. 

  • Mix with the rest of the ingredients. Thoroughly combine. 

  • In a saute pan, on medium high heat, heat olive oil. 

  • While oil is heating, take crumb mixture and coat on side where skin was removed. Let coating sit for 1-2 minutes. 

  • Place duck coating side down in saute pan, and let cook for 3 minutes. Flip and cook for another 3 minutes. Place duck on baking sheet and cook in finish in oven until medium rare. (140 degrees) Let rest for 5 minutes before serving.

Ingredients for balsalmic reduction:

  • 1 cup, balsamic vinegar


  • Pour a cup of balsamic vinegar in a small saucepan over medium heat. 

  • Bring the heat to a boil without reducing the heat on the stove. Turn down the heat so that boil reduces to a simmer. 

  • Stir occasionally and allow to simmer until the vinegar has reduced by at least half (for a thinner reduction) or more (for a more syrupy consistency). However impatient you may be, don't try to increase the heat, unless you want to be left with a stiff, hardened mess!

  • Allow to cool and transfer to an airtight container; store in the refrigerator until ready to use.

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