Honey Glazed Duck in Grapefruit and Ginger Sauce
Indulge in the perfect balance of sweet, tangy, and savory with this Honey Glazed Duck in Grapefruit and Ginger Sauce. This elegant recipe features succulent duck breasts with crispy, golden skin, brushed with a luscious honey glaze that caramelizes beautifully. The star of the dish is the vibrant homemade sauce, blending the zesty flavors of freshly squeezed grapefruit and orange juice with the warming spice of grated ginger and the umami richness of soy sauce. Finished with a touch of garlic and thickened to a silky consistency, this sauce pairs impeccably with the rich duck. Garnished with fresh spring onions for a pop of color and crunch, this gourmet dish is perfect for an intimate dinner or any special occasion. Ready in just 35 minutes, it’s a showstopper that’s as impressive as it is easy to prepare.
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Recipe Information
Ingredients
- 2 pieces Duck breasts (skin-on)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Honey
- 1 tablespoon Olive oil
- 0.5 cup Grapefruit juice (freshly squeezed)
- 0.25 cup Orange juice (freshly squeezed)
- 1.5 tablespoons Soy sauce
- 1 tablespoon Fresh ginger (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Cornstarch
- 2 tablespoons Water
- 1 teaspoon Grapefruit zest
- 2 pieces Spring onions (thinly sliced for garnish)
Instructions
Preheat your oven to 400°F (200°C).
Pat the duck breasts dry with a paper towel. Use a sharp knife to score the skin in a crosshatch pattern without cutting into the meat.
Season the duck breasts generously with salt and black pepper on both sides.
In a large, oven-safe skillet, heat 1 tablespoon of olive oil over medium heat. Place the duck breasts skin-side down into the skillet. Cook for about 6–8 minutes until the fat has rendered and the skin is golden and crispy.
Flip the duck breasts over and cook the flesh side for 2 minutes. Then transfer the skillet to the preheated oven. Roast for 8–10 minutes for medium-rare doneness, or adjust timing to your preferred level of doneness.
While the duck is cooking, prepare the sauce. In a small saucepan over medium heat, combine grapefruit juice, orange juice, soy sauce, grated ginger, minced garlic, and grapefruit zest. Bring to a gentle simmer.
In a small bowl, mix cornstarch with 2 tablespoons of water to make a slurry. Slowly add the slurry to the simmering sauce, whisking constantly until it thickens. Simmer for another 2 minutes, then remove from heat.
When the duck is done, remove it from the oven and brush the skin with 2 tablespoons of honey. Let the duck rest for 5 minutes before slicing.
Slice the duck breasts thinly and arrange them on plates. Drizzle the grapefruit and ginger sauce generously over the slices.
Garnish with the remaining 1 tablespoon of honey drizzled on top and sprinkle with sliced spring onions. Serve immediately.
Nutrition Facts
Calories |
2048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.7 g | 189% | |
| Saturated Fat | 48.4 g | 242% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 381 mg | 127% | |
| Sodium | 3536 mg | 154% | |
| Total Carbohydrate | 79.3 g | 29% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 67.4 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 1603 mg | 34% | |
*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.
