Episode 26: Duck Breast w/ Honey Sauce

DUCK BREAST WITH HONEY SOY SAUCE

2 1 lb. duck breasts
1/2 cup liquid honey
½ cup good quality soy sauce
2 tbsp. fresh rosemary, finely diced
1/3 cup maple syrup
6 tbsp. fresh rosemary, removed from the stem but not chopped fresh berries in season (preferably raspberries and must be a red meat berry) or dried cranberries to garnish.

Preheat your oven to 350F

Score the duck fat making sure not to cut into the meat below. Pat the duck breasts dry and sprinkle with salt, fresh cracked pepper and the chopped rosemary Place the duck breasts fat side down in a large cold skillet and turn the heat onto medium high. As the temperature increases under the skillet, the duck fat will begin to render.

Continue to cook until the skin on the fat side is a nice crispy brown, about 7 to 10 minutes.

Turn the duck over and continue to cook for another 3 minutes.

Remove duck breasts from pan, tent with foil and put in the oven to finish for 5 minutes.

Remove the breasts from the oven and transfer to a heat proof pan to rest.

Meanwhile add honey, soy sauce and maple syrup to the same pan and bring to a quick boil. Immediately reduce heat, add unchopped rosemary and scrape up any juicy delicious brown bits clinging to the bottom of the pan. Simmer 1 or 2 minutes longer.

While the duck is resting, strain the sauce through a fine sieve.

Cut the duck breasts into thin slices against the grain.

Ladle some of the sauce onto each serving plate.

Arrange the slices into a decorative tepee on top of the sauce.

Arrange a few of the raspberries on each plate

Serves 6

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