Honey Spice Duck

Discover how to make the perfect Honey Spice Duck with this easy recipe. Impress your guests with a crispy duck breast glazed in sweet honey and warm spices.

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Prep Time 10

Cook Time 15

Resting Time 5

Total Time 30

Servings: 4 people

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

2 pieces duck breasts (magrets de canard) (about 300-350 g each)
3 tablespoons liquid honey (like acacia honey)
1 teaspoon quatre épices (spice blend)
1 tablespoon balsamic vinegar
to taste salt and freshly ground black pepper
1 tablespoon soy sauce (optional, for umami flavor)
to garnish fresh thyme sprigs

Equipment

Sharp chef’s knife
Nonstick skillet or cast-iron pan
Tongs for flipping the duck
Small whisk or spoon for the sauce
Serving plates

Method

Score the skin of the duck breasts in a crisscross pattern without cutting through the meat.
Season both sides generously with salt, pepper, and a light dusting of quatre épices; let sit for 10 minutes.
Heat a dry skillet over medium heat, place duck breasts skin-side down, and cook for 6-8 minutes until golden and crispy.
Flip the breasts and cook for another 3-4 minutes on the flesh side for medium-rare; remove and let rest under foil.
Pour off most of the rendered fat from the skillet, leaving about a tablespoon behind.
Add honey to the skillet and bubble until it starts to caramelize.
Deglaze the pan with balsamic vinegar, scraping up any tasty bits; stir in a pinch of quatre épices and a splash of soy sauce if using.
Simmer until the sauce thickens slightly, then whisk in a small knob of cold butter for silkiness.
Slice the rested duck breasts diagonally into thin strips and arrange on warm plates.
Drizzle the honey spice sauce over the duck and garnish with fresh thyme sprigs; serve immediately.

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 30gFat: 25gSaturated Fat: 8gCholesterol: 90mgSodium: 600mgPotassium: 500mgFiber: 1gSugar: 10gVitamin A: 1000IUVitamin C: 2mgCalcium: 15mgIron: 3mg

Notes

To enhance the flavor, toast the quatre épices lightly in a dry pan before using. If you have leftovers, store them tightly wrapped in plastic or in an airtight container in the fridge for up to two days. Reheat gently to preserve texture. Pair the dish with creamy mashed potatoes or roasted vegetables for a complete meal.