Pan Seared Duck Breast with Honey-Soy glaze
If you haven’t tried duck before, this is the recipe for you. Pan seared duck breast with sticky honey-soy glaze is simply delicious and a showstopper meal.
Table of Contents
Ingredients
Full recipe and amounts can be found in the recipe card below.
- Duck breasts.
- Garlic.
- Ginger.
- Red chilli.
- Chicken stock.
- Soy sauce. Use Tamari or Coconut Aminos if needed.
- Honey. Palm sugar or coconut sugar can be substituted.
- Lime juice.
- For serving: Rice, cucumber, spring onion, chillies.
How to pan sear duck breast
- Prepare the duck: Pat the duck breasts dry with paper towels then score the skin/fat-side with a sharp knife. Take care not to cut through the meat. Season generously with salt. Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep golden brown and the fat has rendered out. Flip the duck over and cook for another 2-3 minutes until done to your preference. Remove from the pan and set aside.
- Make the sauce: Pour off the duck fat, leaving a few teaspoons in the pan. Store the duck fat in the fridge in a sealed jar, it makes excellent roast potatoes. Add the ginger, garlic and chillies to the pan and cook until fragrant. Pour in the stock, soy sauce, honey and lime juice and allow to simmer until the sauce has reduced by half. Adjust seasoning if necessary by adding more soy, honey or lime.
- Serve: Slice the duck and serve over cooked rice (I used Jasmine) with cucumber, spring onion and red chillies. Drizzle over the sauc and serve.
How long to cook duck breast
For medium rare duck (my personal preference), cook the duck for 6-7 minutes on the skin side before flipping and cooking for another 2-3 minutes. The duck will be juicy and blushing pink in the center and will read 61ºC/141ºF on a meat thermometer. For well-done duck, the temperature will be 65ºC/149ºF. Allow the duck to rest for 5-7 minutes before slicing and serving.
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Pan seared duck breast with honey-soy glaze
If you haven't tried duck before, this is the recipe for you. Pan seared duck breast with sticky honey-soy glaze is simply delicious.
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Calories: 355kcal
Servings: 4
Ingredients
- 4 duck breasts (approximately 150g each)
- 4 garlic cloves crushed
- 2 tsp crushed ginger
- 1 red chilli de-seeded and finely chopped
- ½ cup chicken stock
- ¼ cup soy sauce
- 3 tbsp honey
- 1 tsp lime juice
Instructions
- Pat the duck breasts dry with paper towels then score the skin/fat-side with a sharp knife. Take care not to cut through the meat.
- Season generously with salt.
- Heat a large pan over medium-high heat and add the breasts, skin-side down, and cook for 6-7 minutes until the skin is deep golden brown and the fat has rendered out.
- Flip the duck over and cook for another 2-3 minutes until done to your preference.
- Remove from the pan and set aside.
- Pour off the duck fat, leaving a few teaspoons in the pan.
- Add the ginger, garlic and chillies to the pan and cook until fragrant.
- Pour in the stock, soy sauce, honey and lime juice and allow to simmer until the sauce has reduced by half.
- Adjust seasoning if necessary by adding more soy, honey or lime.
- Slice the duck and serve over cooked rice (I used Jasmine) with cucumber, spring onion and red chillies. Drizzle over the sauce and serve.
Nutrition
Calories: 355kcal | Carbohydrates: 17g | Protein: 47g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 175mg | Sodium: 984mg | Potassium: 730mg | Fiber: 1g | Sugar: 14g | Vitamin A: 229IU | Vitamin C: 32mg | Calcium: 19mg | Iron: 11mg