Duck Breast with Honey and Spices

24 Reviews
91% would make this recipe again

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

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Preparation : 10 min Cooking : 10 min Standing : 5 min
220 calories/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 0.2 g
1/4 tsp peppercorns, coarsely ground or crushed 1 g
1 steaklets of duck 360 g
1 pinch salt [optional] 0.2 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

per 1 serving (100 g)


% Daily Value




9 g

13 %

Saturated 3.2 g
+ Trans 0 g

16 %


70 mg


50 mg

2 %


16 g

5 %


1 g

2 %


15 g

Net Carbs

15 g


18 g

Vitamin A

2 %

Vitamin C

1 %


3 %


21 %


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


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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24 Reviews (20 with rating only) 91% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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october 20, 2021

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
october 20, 2021 | I would make this recipe again

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

Useful 1
nonya B.
september 22, 2022

why post a picture where your duck is over cooked? can't recommend any recipe that overcooks duck breast

Useful 0

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