Honey Spiced Duck
Elevate your next dinner with this Honey Spiced Duck, a sophisticated yet approachable dish that boasts a perfect balance of sweet, smoky, and aromatic flavors. Succulent duck breasts are scored and marinated in a luscious blend of honey, warm cinnamon, earthy cumin, smoked paprika, fresh ginger, and garlic, enhanced by a splash of soy sauce and brightened with a hint of lemon juice. The duck is seared to achieve irresistibly crispy skin before being oven-roasted to tender, juicy perfection. Ideal for a gourmet meal at home, this recipe shines when served with roasted vegetables or wild rice, making it a show-stopping main course that’s both indulgent and impressive. Perfect for those seeking flavorful dinner ideas or elegant date night recipes, this dish will leave a lasting impression.
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Recipe Information
Ingredients
- 2 pieces duck breasts, skin-on
- 3 tablespoons honey
- 0.5 teaspoons ground cinnamon
- 1 teaspoons ground cumin
- 1 teaspoons smoked paprika
- 1 teaspoons fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoons lemon juice
- 1 tablespoons olive oil
- 1 teaspoons salt
- 0.5 teaspoons black pepper
Instructions
Pat the duck breasts dry with paper towels. Use a sharp knife to score the skin in a crisscross pattern, being careful not to cut into the meat beneath.
In a small bowl, whisk together the honey, ground cinnamon, ground cumin, smoked paprika, grated ginger, minced garlic, soy sauce, lemon juice, olive oil, salt, and black pepper to form a marinade.
Place the duck breasts in a shallow dish or resealable bag. Pour the marinade over the duck, ensuring that the breasts are evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
Preheat your oven to 375°F (190°C).
Heat a large oven-safe skillet over medium heat. Place the duck breasts skin-side down into the dry skillet (no additional oil is necessary due to the duck’s natural fat). Cook for 6-8 minutes, without moving, until the skin is golden brown and crispy.
Flip the duck breasts over and sear the flesh side for 2 minutes.
Transfer the skillet with the duck breasts to the preheated oven. Roast for 8-10 minutes for medium-rare, or longer if you prefer more doneness. Use a meat thermometer to ensure an internal temperature of 135°F (57°C) for medium-rare.
Remove the skillet from the oven and transfer the duck breasts to a cutting board. Let them rest for 5 minutes to allow the juices to redistribute.
Slice the duck breasts thinly and drizzle with any remaining pan juices. Serve hot with your choice of sides such as roasted vegetables or wild rice.
Nutrition Facts
Calories |
1382 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.0 g | 127% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 3703 mg | 161% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 52.6 g | ||
| Protein | 61.6 g | 123% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 962 mg | 20% | |
*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.
