Sage Duck Breasts with Balsamic Honey
Elevate your dinner table with these irresistible Sage Duck Breasts with Balsamic Honey, a dish that marries the rich, tender flavors of duck with the aromatic warmth of fresh sage and the luscious sweetness of a balsamic honey glaze. Perfectly pan-seared to achieve a golden, crispy skin while retaining a juicy interior, these duck breasts are infused with garlic and sage for a fragrant gourmet twist. The finishing touch—a velvety sauce made with tangy balsamic vinegar, rich honey, and buttery goodness—takes this recipe to new heights of elegance. Ready in just 30 minutes, this sophisticated yet approachable dish is ideal for date nights, holiday dinners, or any occasion where you want to impress. Slice, drizzle, and serve your creation alongside roasted vegetables or creamy potatoes for a meal that’s as beautiful as it is delectable.
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Recipe Information
Ingredients
- 2 pieces duck breasts
- 6 leaves fresh sage leaves
- 2 cloves garlic cloves
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon unsalted butter
Instructions
Pat the duck breasts dry with a paper towel. Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
Season the duck breasts generously on both sides with salt and black pepper. Tuck three sage leaves under the scored skin of each duck breast.
Peel the garlic cloves and smash them gently with the back of a knife to release their aroma.
Heat a large skillet over medium heat and add the olive oil. Place the duck breasts skin-side down into the skillet along with the garlic cloves.
Cook the duck breasts skin-side down for 6-8 minutes, or until the skin is golden brown and crispy. Spoon out excess rendered fat from time to time, saving it for other recipes if desired.
Flip the duck breasts and cook for an additional 4-5 minutes on the meat side, or until they reach your preferred doneness (medium-rare to medium is ideal for duck). Remove the duck breasts from the skillet and let them rest on a cutting board, skin-side up, loosely tented with foil.
Discard the garlic cloves from the skillet. Reduce the heat to low and add the balsamic vinegar and honey, stirring to combine. Simmer the mixture for 2-3 minutes, allowing it to thicken slightly.
Whisk in the unsalted butter until the sauce becomes glossy and smooth.
Slice the duck breasts thinly against the grain and drizzle the balsamic honey glaze over the slices. Serve immediately.
Nutrition Facts
Calories |
561 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 175 mg | 58% | |
| Sodium | 1088 mg | 47% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 20.7 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 35 mg | 3% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 504 mg | 11% | |
*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.
