Duck with Honey, Soy, and Ginger Recipe - Allrecipes.com
Duck with Honey, Soy, and Ginger Recipe
  • READY IN 40 mins

Duck with Honey, Soy, and Ginger

Recipe by  

"These duck breasts are the nicest I've ever cooked. You'll find yourself putting your knife and fork down between mouthfuls. And it's also very quick and extremely easy to make. I enjoy serving these duck breasts with roasted seasonal vegetables."

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Ingredients Edit and Save

Original recipe makes 2 servings Change Servings
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  • PREP

    10 mins
  • COOK

    30 mins
  • READY IN

    40 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Use a sharp knife to score across the duck breasts 4 times through the skin and fat but just barely to the meat. Rub the skin with salt, cayenne, and black pepper.
  3. Preheat an ovenproof skillet over medium-high heat. Lay the breasts in the skillet skin-side down and fry until the skin is brown and crisp, about 5 minutes. Use a spoon to carefully discard any excess fat from the bottom of the skillet. Turn the breasts over and cook for 1 minute.
  4. Place the skillet into the preheated oven and roast until the internal temperature of the thickest part of the breasts reach 160 degrees F (71 degrees C) for well done, or the breasts reach desired doneness.
  5. Remove the duck breasts from the skillet and cover with foil. Set aside to rest. Pour off excess fat from the skillet. Place the stock, honey, soy sauce, rice wine, ginger, tomato sauce, chili powder, and lime juice in the skillet. Whisk the sauce over high heat, bring to a boil and cook until the sauce thickens, about 2 minutes. Slice the duck breasts thinly, arrange on serving plates, and pour the sauce over the top.
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Reviews More Reviews

Most Helpful Positive Review
Jun 11, 2010

A very nice recipe - sort of Asian fusion, I'd say. It does take a bit of prep, but the sauce is especially good. The recipe was bit unclear as to how long to bake in the oven (for those of us without a meat thermometer). I checked mine at 10 min and it was VERY rare, but at 20 when I took it out it was pretty well done. I'll probably go with 15-18 minutes in the future. I also did add just a pinch of flour to help the sauce thicken up. Served with risotto cooked in toasted sesame oil, and it was very yummy.

 
Most Helpful Critical Review
Feb 28, 2008

I found the sauce for this very salty and it didn't thicken on its own, I had to add cornstarch. Next time I will try reducing the soy sauce and vinegar to 1tbsp each.

 
Feb 22, 2010

I agree with other reviews. The sauce is a bit salty, I would cut the soy sauce in half. Overall, it is a tasty duck.

 
Oct 28, 2007

Quick and VERY savory dish. Great paired with garlic mashed potatoes and fresh peas.

 
Dec 03, 2010

I don't think it was too salty. It was quite good, not self-thickening though, which was fine. And the person who said it was tough from being overdone using less time, probably undercooked it. I've found duck needs to be done at least close to medium to be tender. But it depends on the thickness. My close to one inch thick breast took a good 30 minutes. And I assumed the honey went in the sauce, even though the recipe left out where to put it. Was enjoyed with garlic mash and carrots.

 
Aug 13, 2009

I made this for dinner last night, and it was a big hit with my family. None of us had ever had duck before, and instead of using the breast, we had legs. Even with the tough meat of the legs, the end result was still a very delicious, tender meal. I served it with parsley potatoes and a spinach salad. I reccomend serving this with bread, so you can soak up some of the delicious sauce. Also, some other reviewers commented that the sauce was too salty. I guess you could say that it was rather salty, but I did not feel that it was too salty. I think that it would be easy to adjust the ingredients; maybe a little bit less rice wine? Anyway, I highly reccomend this recipe. Thanks for posting!

 
May 12, 2011

Very good. We followed everything but instead of flipping the duck when in the sauce pan, you should use the rendered duck fat and constantly pour over the top of the duck breast to cook the top.. this is the best way to get a tender breast with the juices trapped in.

 
Nov 13, 2007

I alternated the duck with the chicken and it turned out great! The sauce was smooth and blended well with the chicken. Not sure where on the recipe to use the honey as it's not in the directions. Served this with roasted potatoes and veggies along with a spinach salad.

 

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Nutrition

  • Calories
  • 159 kcal
  • 8%
  • Carbohydrates
  • 21.3 g
  • 7%
  • Cholesterol
  • 38 mg
  • 13%
  • Fat
  • 3.4 g
  • 5%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 8.4 g
  • 17%
  • Sodium
  • 1338 mg
  • 54%

* Percent Daily Values are based on a 2,000 calorie diet.

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