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Duck Breast with Honey and Spices

21 Reviews
95% would make this recipe again

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

Preparation : 10 min Cooking : 10 min Standing : 5 min
220 calories/serving
  • Can be done in advance
  • Very easy
  • Gluten Free
  • Lactose Free
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Diabetes-friendly

Ingredients

1 1/2 tbsp honey 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 steaklets of duck 360 g
salt [optional]

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.

Method

  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

per 1 Serving (100g)

Amount

% Daily Value

Calories

220

Fat

9 g

13 %

Saturated 3.2 g
+ Trans 0 g

16 %

Cholesterol

70 mg

Sodium

50 mg

2 %

Carbohydrate

16 g

5 %

Fibre

1 g

2 %

Sugars

15 g

Protein

18 g

Vitamin A

2 %

Vitamin C

1 %

Calcium

3 %

Iron

21 %

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to :
Vegetables and Fruits : 0 serving
Grain Products : 0 serving
Milk and Alternatives : 0 serving
Meat and Alternatives : 1 servings

Claims

This recipe is :
Low  :
Sodium
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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 2
Fats 1 ½
Other Foods 1

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Members' Reviews

21 Reviews (18 with rating only ) 95% would make this recipe again
Sort By: Most Recent| Rating | Most Helpful
CharlieTrotter
october 10, 2010 | I would make this recipe again

We made this for our Thanksgiving dinner: outstanding result!

Useful 0
Lynnsie
december 04, 2008

We love magret de canard and make it regularly for birthdays, Christmas, etc. Last year I made this recipe and, against my better judgment, followed the recipe to the T. While I liked the spice mixture, I found the resulting jus FAR too greasy. Recipes from France always suggest rendering the fat first by putting the magret (cross-hatched skin side down) in an oven-proof sauté pan over medium heat for a good 5 minutes. Then on with the spices or sauce (I often seer the meat side for a minute as well, then add sauce, then flip it back on the fat side) )and into a hot oven. N.b. - Save the rendered fat, as it is wonderful for other cooking and relatively healthful.

Useful 1
cpscreech
november 14, 2008 | I would make this recipe again

Easy to make, I would decrease the amount of cumin, it over powered the taste.

Useful 1

This recipe is in the following categories

Duck | Main courses/Entrées | Halal | Kosher | Low Sodium | High Iron | Diabetes-friendly | Bake | Christmas | Thanksgiving | Valentine's Day

Top Reviews

View All Reviews
Lynnsie
december 04, 2008

We love magret de canard and make it regularly for birthdays, Christmas, etc. Last year I made this recipe and, against my better judgment, followed the recipe to the T. While I liked the spice mixture, I found the resulting jus FAR too greasy. Recipes from France always suggest rendering the fat first by putting the magret (cross-hatched skin side down) in an oven-proof sauté pan over medium heat for a good 5 minutes. Then on with the spices or sauce (I often seer the meat side for a minute as well, then add sauce, then flip it back on the fat side) )and into a hot oven. N.b. - Save the rendered fat, as it is wonderful for other cooking and relatively healthful.

Useful 1
cpscreech
november 14, 2008 | I would make this recipe again

Easy to make, I would decrease the amount of cumin, it over powered the taste.

Useful 1
CharlieTrotter
october 10, 2010 | I would make this recipe again

We made this for our Thanksgiving dinner: outstanding result!

Useful 0