Marinated Pan Roasted Duck Breasts
Elevate your dinner table with these succulent Marinated Pan Roasted Duck Breasts. This gourmet recipe features tender duck breasts infused with a rich medley of flavors from a soy sauce, orange juice, and honey marinade, enhanced by aromatic garlic, fresh ginger, and thyme. The duck is skillfully pan-seared to achieve perfectly crisp, golden-brown skin while keeping the meat juicy and tender. With just 20 minutes of cook time and a little prep work in advance, it’s an elegant yet approachable dish that’s perfect for special occasions or an indulgent weeknight meal. Serve with roasted vegetables or a crisp salad for a restaurant-quality dining experience right at home!
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Recipe Information
Ingredients
- 4 pieces duck breasts
- 60 ml soy sauce
- 60 ml orange juice
- 15 ml honey
- 2 cloves garlic (minced)
- 1 teaspoon fresh ginger (grated)
- 1 teaspoon fresh thyme leaves
- 30 ml olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Start by preparing the marinade: In a small bowl, combine soy sauce, orange juice, honey, minced garlic, grated ginger, and fresh thyme leaves. Mix well to combine.
Place the duck breasts in a shallow dish or resealable plastic bag. Pour the marinade over the duck breasts, ensuring they are fully coated. Cover and refrigerate for at least 2 hours, or overnight for best results.
Once marinated, remove the duck breasts from the fridge and allow them to rest at room temperature for 20-30 minutes before cooking.
Pat the duck breasts dry with paper towels. Using a sharp knife, score the skin of the duck breasts 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 a large skillet over medium-high heat. Add olive oil and allow it to heat until shimmering.
Place the duck breasts skin-side down into the skillet. Reduce the heat to medium and cook for 6-8 minutes, or until the skin is golden brown and crispy. As the fat renders, spoon it off from the skillet if necessary.
Flip the duck breasts and cook for an additional 4-5 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare, or 140°F (60°C) for medium.
Remove the duck breasts from the skillet and let them rest on a cutting board for 5 minutes to retain their juices.
Slice the duck breasts thinly against the grain and serve immediately. Pair with roasted vegetables or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 43.3 g | 216% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 336 mg | 112% | |
| Sodium | 4953 mg | 215% | |
| Total Carbohydrate | 25.9 g | 9% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 17.7 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 12.8 mg | 71% | |
| Potassium | 1212 mg | 26% | |
*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.
