Pan seared duck breast with honey-soy glaze
User Reviews
4.2
Pan seared duck breast with honey-soy glaze
Description
Starting by scoring and salting duck breasts, the recipe calls for searing skin-side down in a hot pan to develop a deep golden crust and render the fat. After flipping and cooking to preferred doneness, the breasts are removed while the pan is cleared of excess fat. Aromatics including crushed garlic, ginger, and chili are cooked briefly to release fragrance before deglazing with chicken stock, soy sauce, honey, and lime juice. This mixture simmers until reduced by half, creating a glossy, flavorful glaze that pairs with the rich duck meat.
The cooking process balances the crispy textured skin with tender, juicy meat. The acidity of lime and sweetness from honey complement the soy’s saltiness, while the chili adds mild heat. Serving the sliced duck breast over jasmine rice with garnishes like cucumber and spring onion provides a complete meal with fresh notes to cut through richness.
The glaze can be adjusted by adding more soy for salt, honey for sweetness, or lime for acidity, allowing customization. The method effectively uses the rendered duck fat to infuse flavor at multiple stages, and the dish comes together using straightforward pan-cooking techniques suitable for home cooks aiming for nuanced taste layering.
Ingredients
- 4 duck breasts (approximately 150g each)
- 4 garlic crushed, cloves
- 2 tsp ginger crushed
- 1 red chili pepper 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 Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 47g | 94% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 175mg | 58% |
| Sodium | 984mg | 41% |
| Potassium | 730mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 229IU | 5% |
| Vitamin C | 32mg | 36% |
| Calcium | 19mg | 2% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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