Honey Glazed Duck Breast

Hello dear bloggers, today is the day that I finally post a one course meal. If you haven’t noticed yet, I am more of a patisserie fan and ocasional picky person, other than an actual meal maker. Not that I don’t like to make it, but it is a hassle to cook and photograph for the blog, because we are more of a composed dinner family, and you know me and night photography – not happening any time soon.

plated duck

So here it is, the first post of a lunch/dinner option for you to consider, and I hope it is to your enjoyment, as I did spend an afternoon making it for you to see. And me to eat.

duck 2

Duck breast is maybe the easiest things to cook – also the easiest thing to go wrong if you don’t have a clue about what you are doing. Here are a few tips for cooking it, without it becoming dried out and destroyed:

  • Pat the fat with a paper towel, to release a bit more moisture;
  • Take any feather remains out of with a tweezer;
  • Score the fat ever so slightly, without reaching the meat (criss cross way);
  • Salt and pepper the fat and let set for 5 minutes;
  • Use a skillet that has no plastic handle, as you will need to put it in the oven (and no point in ruining the handle, although if this is not possible, just use a previously warm pizza pan);
  • Make sure you have an oven set and warmed to 200ºC;
  • Start cooking the duck breast, skin down, in a cold skillet. Start with a low temperature and gradually turn it up. This will ensure it will melt the fat, which is good for a crispy exterior and release that juicy goodness which will become your sauce or future sautéing ingredient for other recipes.
  • Let the skin develop into a crispy looking delight, but never to the point at which you desire it be, as it will develop further in the oven.
  • Turn the breast over, and let the other side brown as well.
  • Just before finishing it off in the oven, drizzle with a bit of honey (I used Medronho honey, typical of the Algarve – I will further explain exactly what it is and how it tastes), skin side up, then turn the skin back onto the pan and insert in the oven, and drizzle some more honey on top.


  • Bake between 5-7 minutes (this depends on how well done you like it) and add some rosemary stems. I baked mine for 6 minutes, and it didn’t turn out too pink, it was just right for my liking, still with pinkish juice flowing through the meat. This is very very difficult for me to uniformly subject you to such testing, as I don’t work with your oven, nor know the type of pan you have used. Just try doing it once, you are bound to figure out if it turned ok or if you need to change something next time. If you are comfortable with pocking the meat and understanding the interior doneness, then you are on the right path to succeeding this recipe, if not, then just improvise.
  • When taken out of the oven, let it rest at least 10 minutes, still inside the skillet, but check if the skin is to your liking (if it is, turn it side up so it doesn’t get too crispy). If you are afraid of it cooking a bit too much, and you really like it pink, let it rest on top of a cold surface, just don’t throw away the fat, so pore the remaining juices on top and drizzle, you guessed it, more honey (when I say this, it is only a little bit at a time – it always escapes from the meat and dissolves into the fat).

finished duck duck 1 As side dishes, I chose quinoa and roast freshly picked veggies – carrots and beetroot. As the carrots were so small, I didn’t even bother to peel them, I just used a mushroom brush and really scrubbed them with water to take off all the dirt. For roasting the carrots, just drizzle with olive oil, crushed garlic, salt & pepper and let them caramelize in a 190ºC oven. Time really depends on the size of the carrots, and how caramelized you like them.

For the beetroot: I did peel this, and wrapped it up in foil with a pinch of sugar, salt & pepper, olive oil and balsamic vinegar. Careful not to mix in with the carrots, as it will tint them with it’s natural purple color, due to the huge amount of anthocyanin pigments (I will explain the wonders of this pigment in a future post). It will also tint you hands after peeling! So make sure to wash them straight away.


 The veggies.

carrots and beetroot For the quinoa: slightly fry a whole smashed clove of garlic in a bit of extra virgin olive oil and a bay leaf, add the quinoa, stir and fry for 1 more minute, then add double the amount of hot water. Salt to taste, add chopped cilantro and a couple of teaspoons of any leftover duck fat remaining from the first concoction (now this is way worth it). Any fat drippings left can be stored for future use, or just drench the remaining duck in it so it will keep it’s moisture, and flavor. side plate duck So this was my lunch, with a great crispy duck breast, still juicy and tender. However fattening, I compensated the meal with nutritious ingredients, that just floated my conscious away from the decadently guilty feeling I had. I did eat the whole duck breast. By myself. It was worth it. zoom do prato de lado - cropped


10 thoughts on “Honey Glazed Duck Breast

  1. Really good idea. I’ve never tried with quinoa, but I guess it really complements the sweetness of the duck with the honey. Thanks for sharing!

    • I have just recently tried quinoa for the first time, I quite like the fact that it is so easy to cook, and a huge health benefit because of the low GI. Also, it is very good to make a vegetarian meal, I usually make it with chickpeas, roast peppers and smoked paprika – delish and filling! The only downside – it is pricey. But I don’t eat it every day, and it is good to vary carbs ever so often.

  2. Me parece que estará muy bueno. Intentaré hacerlo algún día y te contaré que tal salió.
    Me ha gustad también el que expliques como hacer la quinua que he probado en mi viaje a Perú, y no sabía como cocinar. Gracias.

    Un saludo.

    • Gracias pelo comentario. No hablo muy espanõl más respondo um poco con palabras portuguesas (lol). Cocinar quinoa es muy fácil e versátil! Como arroz! Ontem provei quinoa vermelho, muy bueno, más sabor intenso. La gordura del pato nesta receta intensifica el sabor, portanto fica muy gostoso. Azeite también es una boa opción. Nunca esquecer la gordura – muy importante para el sabor, e nutrición (más no exageradamente, claro).

      • Muchas gracias por tus explicaciones. No se portugués, pero espero haberte entendido lo suficiente.
        Cómo has podido poner el sello de Blogguing University? Mi nivel se uso de wordpress es un poco escaso y no he sabido subirlo a mi blog.
        Un saludo.

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