Honey Spice Duck

Discover the magic of Honey Spice Duck: a simple yet sophisticated recipe with sweet and spicy flavors that impress every time. Perfect for special occasions or a gourmet dinner at home.

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Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings: 4 people

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

2 pieces magret de canard (duck breasts) about 300-350 g each
3 tablespoons liquid honey acacia honey works wonders
1 teaspoon quatre épices a blend of cinnamon, ginger, nutmeg, and cloves
1 tablespoon balsamic vinegar
to taste Salt
to taste Freshly ground black pepper
1 tablespoon soy sauce optional, for umami depth
to garnish Fresh thyme sprigs

Equipment

Sharp chef's knife
Non-stick or cast-iron skillet
Tongs for flipping the duck
Wooden spoon or spatula for stirring the sauce
Foil for resting

Method

Score the skin of the duck breasts in a crisscross pattern without cutting into the meat. Season with salt, pepper, and quatre épices, and let sit for 10 minutes.
Heat a dry skillet over medium heat, place the duck breasts skin-side down, and cook for 6-8 minutes, spooning the rendered fat over the meat. Flip and cook for another 3-4 minutes for medium-rare. Remove and let rest wrapped in foil.
Pour off excess duck fat, leaving a tablespoon in the pan. Add honey to caramelize slightly, then deglaze with balsamic vinegar and stir in soy sauce and a pinch of quatre épices. Simmer until thickened.
Slice the rested duck breasts diagonally into thin strips, arrange on plates, drizzle with honey spice sauce, and garnish with fresh thyme.

Nutrition

Calories: 400kcalCarbohydrates: 20gProtein: 25gFat: 28gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 600mgPotassium: 450mgFiber: 1gSugar: 10gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 15mg

Notes

For a lighter dish, try swapping honey with monk fruit syrup and using turkey breast instead of duck. Store leftovers in an airtight container in the fridge for up to three days and reheat gently to maintain texture. Always score the duck skin to ensure crispiness and serve medium-rare to enjoy the tenderness. For presentation, consider garnishing with edible flowers or serving on a bed of creamy polenta.