Duck Breast with Honey and Spices

Duck Breast with Honey and Spices

This extremely simple and delicious recipe is from my friend Carmen and one of her best suggestions.

2 servings
Preparation 10 min
Cooking 10 min

Standing 5 min

220 calories per serving 


1 1/2 tbsp honey, liquid   30 g
1 1/2 tbsp balsamic vinegar   23 mL
1/2 tsp ground cinnamon   1 g
1/2 tsp ground cumin   1 g
1/4 tsp coriander seeds, coarsely ground or crushed   0.4 g
1/4 tsp peppercorns, coarsely ground or crushed   1 g
1 steaklets of duck   360 g
1 pinch salt [optional]   0.1 g

Before you start

If the duck breast has been vacuum-wrapped, make sure to take it out of its package 1 h before cooking in order to dry it.

Keep the serving plates warm on the stove while you're preparing the dish.


  1. Preheat the oven to 230°C /450°F.
  2. Heat the honey in a saucepan over high heat 2-3 min, until it is slightly caramelized. Pour in the vinegar and mix well. Add the spices, lower the heat to 'low', then let the sauce reduce 5 min, until it has reached a 'coating' consistency.
  3. Make crosshatched incisions in the skin of the breasts. Season with salt then rub it into the meat. Put the breasts, skin side down, in a thick-bottom skillet. Pour the honey sauce over the breasts then cook in the middle of the oven about 8 min. Turn them, then cook an additional 2 min (for medium-rare doneness).
  4. Transfer the duck breasts to a cutting board, cover with aluminum foil and let stand 5 min before slicing (to reabsorb the juices). Put the slices on the warmed plates, spoon the sauce on the slices and serve.

Nutrition Facts Table

Nutrition Facts

per 1 serving (100g)


% DV*

* DV = Daily Value




9 g

13 %

Saturated 3 g
+ Trans 0 g

16 %


70 mg


55 mg

2 %


16 g

5 %


1 g

2 %


15 g


18 g

Vitamin A

2 %

Vitamin C

0 %


2 %


20 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: 0 serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: 1 serving

More info


Low :
Source of :
Copper, Magnesium, Manganese, Phosphorus, Potassium, Vitamin B6, Vitamin E
Good source of :
Iron, Pantothenic Acid, Vitamin B1, Vitamin B12, Vitamin B2, Zinc
Excellent source of :
Niacin, Selenium

More info

This recipe is in the following categories: Duck | Main courses/Entrées | Diabetes-friendly | Halal | High Iron | Kosher | Low Sodium | Bake | Christmas | Thanksgiving | Valentine's Day

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