Savor the succulent flavors of this honey glazed roast duck breast, with a perfectly crisped skin and a juicy, tender interior. Ideal for a special dinner for two, this dish showcases the rich taste of duck paired with the sweet and sticky glaze of honey.
35 minutes
Savor the succulent flavors of this honey glazed roast duck breast, with a perfectly crisped skin and a juicy, tender interior. Ideal for a special dinner for two, this dish showcases the rich taste of duck paired with the sweet and sticky glaze of honey.
Duck Breast, skin on
each
tablespoons
to taste
1. Preparation
Remove the duck breasts from the refrigerator and allow them to come to room temperature for about 30 minutes. Preheat your oven to 450°F (232°C) with the convection setting on. Pat the duck breasts dry with paper towels. Score the skin of the duck breasts in a criss-cross pattern, being careful not to cut into the meat. Season the breasts generously with freshly ground black pepper. Rub 1.5 tablespoons of honey into the skin of each breast.
2. Roast
Place the duck breasts skin-side up on a roasting rack over a tray to catch the drippings. Roast in the preheated oven for 15-20 minutes. Keep an eye on the duck to prevent the honey from burning.
3. Rest
Check the thickest part of the duck breast with a meat thermometer; you’re aiming for an internal temperature of 135°F (57°C) before resting. Once the correct temperature is reached, remove the duck from the oven and let it rest for 8-10 minutes.
4. Finishing Touches
After resting, flash the duck breasts back in the hot oven for 2-3 minutes to re-crisp the skin. Carve the duck breasts and drizzle any remaining honey over the slices for added sweetness. Serve immediately, perhaps with a side of roasted vegetables or a light salad to complement the rich flavors of the duck.
Change up the honey glaze by adding a citrus element. Orange, lemon, or grapefruit zest and juice can be incorporated into the honey mixture for a refreshing zest. This pairs exceptionally well with duck.
For an Asian twist, mix a little soy sauce or hoisin sauce into the honey. This will give the glaze an umami kick that is quite delectable with duck.
Try a fruit-based reduction instead of a straightforward honey glaze. Balsamic vinegar with figs, cherries, or pears can create a rich, complex sauce that complements the duck beautifully.
Introduce warm spices to the honey glaze. A touch of cinnamon, star anise, or even a small dose of five-spice powder can lend a subtle depth and warmth to the dish.
Introduce a tangy element by mixing a bit of Dijon or whole-grain mustard into the honey glaze. This can add a nice piquancy to balance the sweetness.
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