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Honey Lacquered Duck Breast Recipe

User Rating 5 Star Rating (3 Reviews)

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Duck breast with chestnuts, potato dumplings and red cabbage, close-up
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This tempting honey lacquered duck breast recipe is fantastically easy to prepare and creates such a beautiful showpiece entrée for guests. Serve the duck with honey glaze beside colorful steamed vegetables and a rich gratin to create a full, special occasion meal.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6 servings

Ingredients:

  • 2 magret duck breasts
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 tablespoons honey
  • 3 tablespoons balsamic vinegar
  • Optional garnish of chopped nuts

Preparation:

How to make seared duck breast with honey glaze:

Cut small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper.

Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional 4 to 5 minutes. Transfer them to a plate and cover it with foil to retain warmth.

Pour the rendered duck fat into a clean container and save it for other culinary uses. Turn the heat up to medium and deglaze the skillet with the honey and balsamic vinegar, scraping up the browned bits as the sauce cooks. Simmer the honey vinegar glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt.

Return the duck breasts to the pan, turning them a few times to coat them evenly with the honey glaze. Carve them and serve them immediately, garnished with a drizzle of extra glaze and the chopped nuts, if desired.

This honey lacquered duck breast recipe makes 6 servings.

User Reviews

Reviews for this section have been closed.

 5 out of 5
One of the best meals I've ever made, Member KarinKap

I made this duck, with a slight variation, and thought it was about the best meal I had ever made. I made it again and proved it was not a fluke. I am a good cook. But I really like things that are not that many ingredients and simple to make. And this dish delivers! So, just to say what I did differently - I made the glaze into more of a sauce and at the very end added blueberries. Also, I would say that, while the recipe calls for ""nuts,"" walnuts in particular are the perfect compliment for this. Adding the blueberries and topping with walnuts made this dish divine.

14 out of 14 people found this helpful.

See all 3 reviews

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