Duck in Honey and Sage Sauce with Rhubarb Relish
Delight your taste buds with the exquisite combination of savory, sweet, and tangy in this Duck in Honey and Sage Sauce with Rhubarb Relish. Perfectly seared and oven-roasted duck breasts achieve a crispy, golden skin while remaining tender and juicy inside. A luscious sauce made with honey, fresh sage, and a splash of chicken stock elevates the dish with earthy sweetness, while the bright and tangy rhubarb relish—infused with orange zest and juice—delivers a vibrant contrast. Easy yet sophisticated, this recipe is ideal for date nights or special occasions. Serve this culinary masterpiece alongside roasted vegetables or creamy mashed potatoes to complete the meal. Keywords: duck breast recipe, honey and sage sauce, rhubarb relish, gourmet dinner ideas, sweet and savory duck dishes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces Duck breasts (skin-on)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Honey
- 6 leaves Fresh sage leaves (finely chopped)
- 1 tablespoon Butter
- 0.5 cup Chicken stock
- 1 cup Rhubarb (chopped into 1-inch pieces)
- 3 tablespoons Granulated sugar
- 1 teaspoon Orange zest
- 2 tablespoons Orange juice
- 1 piece Shallot (finely minced)
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Pat the duck breasts dry with a paper towel. Score the skin in a crisscross pattern, being careful not to cut into the meat.
Season both sides of the duck breasts with salt and black pepper.
Heat an oven-safe skillet over medium heat and place the duck breasts skin-side down. Render the fat for about 6-8 minutes until the skin is golden and crispy. Flip the breasts and cook for 2 minutes on the meat side.
Transfer the skillet to the oven and roast for 8-10 minutes for medium-rare or longer depending on your preferred doneness. Once done, remove the duck from the skillet, cover with foil, and let it rest.
In the same skillet, drain excess fat, leaving about 1 tablespoon. Add butter, honey, and chopped sage leaves. Cook over medium heat until the honey is melted and combined.
Add chicken stock to the skillet and bring to a simmer. Cook for 4-5 minutes until the sauce thickens slightly. Set aside.
In a separate saucepan, heat olive oil over medium heat and sauté the minced shallot until softened, about 2 minutes.
Add chopped rhubarb, granulated sugar, orange zest, and orange juice to the saucepan. Stir and let it simmer for 8-10 minutes until the rhubarb breaks down and forms a chunky relish.
To serve, slice the duck breasts and drizzle the honey and sage sauce over the top. Add a generous spoonful of rhubarb relish on the side for a tangy accompaniment.
Nutrition Facts
Calories |
2243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.4 g | 207% | |
| Saturated Fat | 54.8 g | 274% | |
| Polyunsaturated Fat | 1.7 g | ||
| Cholesterol | 424 mg | 141% | |
| Sodium | 2805 mg | 122% | |
| Total Carbohydrate | 93.4 g | 34% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 78.1 g | ||
| Protein | 100.4 g | 201% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 1680 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
