French · Dinner
Grilled Duck Breast with Honey Glaze
Duck breast with scored skin, seared to render fat then grilled and brushed with honey-thyme glaze until amber-lacquered. Sliced against the grain and finished with reduced pan glaze, this French bistro classic pairs rich rendered duck fat with caramelized sweetness.
$8
10 minsPrep
18 minsCook
28 minsTotal
MediumLevel
Nutrition per serving
478Calories
32.9gProtein
30.9gFat
19.8gCarbs
17.4gSugar
0.3gFiber
712mgSodium
190mgChol
11.9gSat Fat
420mgPotassium
30mgCalcium
2.8mgIron
2.5mcgVitamin B12
1.2mgVitamin C
gluten-free
low-carb
herb-salt
thirty-min-meals
all-time-classics
gluten-free
Instructions
1
Prep
Score the duck breast skin in a crosshatch pattern with a sharp knife, being careful not to cut into the flesh. Season both sides with salt and pepper.
2
Sear
Place duck skin-side down in a cold dry skillet over medium-low heat and cook 8 to 10 minutes, pouring off rendered fat once or twice, until skin is deep golden and crisp.
3
Glaze
Whisk together honey, minced garlic, thyme leaves, vinegar and butter in a small saucepan over low heat for 1 minute until butter melts and mixture is glossy.
4
Grill
Flip duck breast flesh-side down onto a hot grill over medium-high heat and cook 3 to 4 minutes, brushing skin repeatedly with glaze, until lacquered and meat reaches 130–135°F.
5
Rest
Transfer duck breast to a board and rest 5 minutes loosely covered until juices stop pooling.
6
Plate
Slice duck breast against the grain into fanned slices and arrange on a plate, spooning remaining glaze over top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g duck breast, skin on and scored in a crosshatch
- 2 tbsp2 tbsp honey
- 2 tsp2 tsp fresh thyme leaves
- 2 clove2 clove garlic
- 2 tsp2 tsp butter
- 1/2 tsp1/2 tsp black pepper, freshly cracked
- 1/2 tsp1/2 tsp salt
- 2 tsp2 tsp red wine vinegar
