Duck à la Provence with a Macadamia Twist

Because Some Days Deserve Better Than Chicken…

There’s something a little bit audacious about pan-searing duck on a Tuesday night don’t you think?! It’s like cracking open the good wine because… well, why the hell not!

But that’s exactly the energy this recipe brings. Think: golden crisp-skinned duck breast nestled into a sauce inspired by the hills of Provence, paired with buttery macadamia pesto and crispy roast potatoes. It’s what happens when rustic French comfort collides with a whisper of Aussie indulgence.

And it all came from one of those fridge-staring moments. You know the ones. I had a pack of duck breasts glaring at me accusingly from the shelf, and something in me snapped. “Why,” I asked, “am I saving these for Saturday?”

Spoiler alert: I didn’t. And the result? Something properly special that turned an ordinary Tuesday into a full-on mood.

Why Duck Deserves a Weeknight Spotlight

Duck has always had a bit of a reputation – fancy, rich, reserved for posh dinners only. But once you understand how duck wants to be cooked, it’s surprisingly low-fuss, wildly flavourful, and a joy to work with in a home kitchen.

Here’s what most people don’t know: duck breast thrives on simplicity. You start skin-side down in a cold pan – no oil needed – and let the fat slowly render out as the pan heats. This is where the magic happens. The skin transforms into golden, crackling perfection, and the layer of fat melts away into something you can spoon over the veg or save for the world’s best roasties later.

Unlike chicken, which tends to dry out if you so much as blink, duck stays tender and juicy thanks to its natural richness. A quick sear, a brief rest, and you’re rewarded with blush-pink slices that feel fancy but couldn’t be easier.

The other secret? Confidence. Score the skin, don’t rush the pan, and trust the process. Unlike chicken, duck doesn’t dry out in protest the second you turn your back!

Provençal Sauce – Sunlight in a Skillet

This sauce is the soul of the dish – aromatic, rich, sun-drenched even if it’s grey outside. It starts with onions softened until sweet and translucent, joined by strips of red pepper and juicy tomatoes that collapse into jammy brilliance.

Add briny green olives, a good glug of olive oil, and a spoonful of rosemary-thyme-garlic paste and what you have is the scent of a French summer holiday…

If your tomatoes need help (let’s face it, off-season ones usually do), a squeeze of purée brings depth and vibrancy.

Macadamia Nut Pesto – The Buttery Twist

Traditional pesto, we love you. But macadamias? They’re the upgrade you didn’t know you needed.

Toasted gently, these buttery nuts blend into something positively sinful with fresh basil, lemon zest, Parmesan and just a whisper of garlic. The texture is silkier than pine nuts, the flavour warmer. And yes – feel free to sub in cashews or classic pine nuts. Just promise me you’ll toast them first. Trust me, it makes all the difference!

Parmentier Potatoes That Deserve a Standing Ovation.

They’re not a side – they’re a scene-stealer. Cut into small cubes, roasted till they’re golden and puffed with crisped edges, then tossed with fresh herbs while they’re still hot… the result is intoxicating. They soak up the sauce, balance the richness, and make you wonder why you don’t make them weekly.

Want to take them even further? Parboil for 5 minutes before roasting. That fluffy interior + golden crunch is next-level.

Hey Lolly’s Tips for Duck That Doesn’t Stress You Out.

Score the skin lightly. Criss-cross, but don’t cut into the meat. This helps the fat render slowly and evenly.

Cold pan, skin-side down. Let the heat come up gradually – it’s the secret to that restaurant-style crisp.

Don’t skip the rest. Resting = juicier slices. Give it 5 – 10 minutes loosely covered in foil.

Improvise with pesto. Cashews work. So do almonds. It’s about richness and toastiness more than rules.

Keep the sauce slow and low. The flavour builds as everything softens and sweetens.

What to Serve With It (Besides Applause)

A crisp green salad with lemony dressing cuts through the richness beautifully. Crusty bread wouldn’t go amiss either (to mop up that sauce, obviously).

As for wine? A Côtes du Rhône brings spice and body. Pinot Noir gives a silky red-fruited contrast. Whatever you choose, pour it with intention – and maybe light a candle for good measure. This recipe scales like a dream. Halve it and eat it in your comfies. Double it and casually impress someone (“Oh this? Just a bit of duck I threw together”).

This dish doesn’t just taste good. It makes you feel good. The kind of good that comes from doing something for yourself, taking your time, and saying, “I deserve this.”

So go on – buy the duck! Make the pesto. Let your kitchen smell like a French villa and your plate look like it belongs in a magazine. Then sit down, breathe it all in, and take that first bite like the world’s biggest luxury is right here, right now.

Because it is.

Now, onto the recipe itself – with golden duck skin, Provençal sauce, and just a touch of French flair…

P.S. You can find the video for this recipe over on my TikTok [here].