Seared Duck Breast
Sweet and savory duck breast 🦆
Duck meat is one of the most unique types of meat available. Even though ducks have been domesticated for more than 4,000 years their meat still has that game meat feeling. At least that’s how I feel about it. It is also rich in protein, iron, and selenium. If you do not consume too much of the fat under the skin, it is actually a very lean meat.
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Main Course
Recipe Cuisine:
French
Servings:
6 people
Preparation Time:
20 minutes
Cooking Time:
If you love sweet and savory dishes, then this dish will definitely make it to your dinner plate someday. Between the melted fat from the skin and the honey balsamic vinegar, it truly becomes a mouthwatering savory, yet sweet dish.
Many recipes out there use thyme but we had rosemary, so I once again decided to use what I have.
Step by Step Recipe Instruction Video:
Ingredients:
- 2 large duck breasts
- one small branch of rosemary
- 1-2 crushed garlic (optional)
- 1 tbsp honey
- 2 tbsp balsamic vinegar
- salt and pepper
Steps to make it:
So here is how to make it.
Steps to cook the duck:
- Score the skin side of the duck with a sharp knife. Be careful not to make the cuts too deep. Remove any excess fat or veins.
- Sprinkle salt and pepper on both sides of the breasts.
- Heat a non-stick frying pan on medium.
- When the pan is hot place the breasts' skin side down on the pan, do not move it around, and just leave them for about 5 or 6 minutes.
- When you start seeing the melted fat, turn them to the other side and cook for another 5 min.
- Take out the duck breasts on a plate and cover them with aluminum foil.
- Let them rest for 10-15 minutes.
Steps to make the sauce:
- Pour the duck fat from the pan into a small jar.
- You can discard this fat or use it to cook something else later. (I made roasted potatoes with duck fat in the past and it is delicious).
- Keep the garlic and the rosemary in the pan and add balsamic vinegar, 1/3 cup (80ml) of water, and honey into the pan.
- Let it simmer for 3 to 4 min.
- Pour this sauce into a small bowl.
Slice the duck breasts and pour over 3-4 tbsp of the sauce. Serve the rest of the sauce for whoever wants more.
Can be served with a side of green beans and a Gratin Dauphinois.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
