French · Dinner
Grilled Duck Breast with Honey Glaze (High-Protein)
Pan-seared duck breast with crispy rendered skin finished in a honey-sherry vinegar glaze, served with warm cannellini beans and seared shrimp. Fresh thyme and garlic infuse the glaze with classic French bistro flavors while arugula adds bright finishing notes.
$9
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
55.3gProtein
25.9gFat
38.6gCarbs
18.9gSugar
8.1gFiber
582mgSodium
347mgChol
9.4gSat Fat
1180mgPotassium
140mgCalcium
5.8mgIron
3.9mcgVitamin B12
10.5mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Score the duck breast skin in a crosshatch pattern with a sharp knife. Season both sides with salt and black pepper.
2
Sear
Place the duck breast skin-side down in a cold heavy skillet over medium heat. Cook 8-10 minutes until fat renders and skin turns golden and crisp.
3
Sear
Flip the duck breast and cook over medium-high heat 3-4 minutes until the flesh springs back slightly and reads 130-135°F for medium-rare.
4
Rest
Transfer the duck breast to a cutting board and rest 5 minutes so juices redistribute.
5
Sear
Heat olive oil in a separate small skillet over medium-high heat. Sear the shrimp 1-2 minutes per side until pink and opaque.
6
Sear
Pour off most of the duck fat from the first skillet, leaving a thin coating. Add minced garlic and cook 30 seconds over medium heat until fragrant.
7
Reduce
Stir the honey, sherry vinegar, and thyme into the same skillet and simmer 2 minutes over medium-low heat until glaze thickens and coats a spoon.
8
Simmer
Add the cannellini beans and butter to the glaze. Warm over low heat 2 minutes, stirring, until heated through and glossy.
9
Plate
Slice the duck breast and fan it over the bean and shrimp mixture. Spoon remaining glaze over top and finish with arugula.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g duck breast, skin on, scored
- 6 oz170g shrimp, peeled and deveined
- 1 cup90g, about half a 15.5 oz can, drained cannellini beans
- 2 tbsp2 tbsp honey
- 2 tbsp2 tbsp sherry vinegar
- 1 tsp1 tsp fresh thyme leaves
- 2 clove2 clove garlic
- 2 tsp10g butter
- 1 tsp1 tsp olive oil
- salt and black pepper to taste
- a small handful of arugula, to serve
