Honey and Soy Duck Breasts - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Honey and Soy Duck Breasts - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Fall in Love with These Honey Soy Duck Breasts

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Honey and Soy Duck Breasts

Mastering Duck Breast From Searing to Crisping

You may think that cooking duck is complicated but this restaurant worthy recipe couldn’t be much easier. No oven required. Achieving perfectly crispy duck skin can be done through different methods depending on the dish. For pan-seared duck breast, starting in a cold pan allows the fat to render slowly. A very slow cook on all four sides allows even heat distribution on stove top without using an oven. The fat left in the pan can be kept and used for other recipes such as my duck fat roasted potatoes used in this dish.

The sauce is quick and easy to make. This sauce compliments the rich duck flavour with a sweet and savoury mix. The 5-spice gives it an aromatic kick, while thyme adds a touch of earthiness. Chicken stock provides a deep base, enhanced by the tang of balsamic vinegar and the umami taste of soy sauce. Crushed garlic adds depth, and honey balances everything with its natural sweetness.

This dish goes well with French green beans also in my recipes. Links Below

Duck Fat Roasted Potatoes

Green Beans French Style

Ingredients

2 duck breasts, skin on
Salt and pepper
5 spice
A few thyme sprigs
½ cup chicken stock
2-3 garlic cloves, crushed
1 tbsp balsamic vinegar
1 tbsp soy sauce
2 ½ tbsp honey

Steps

Step 1
Pat the duck breasts dry with a paper towel. This helps create a crispier skin.
Step 2
Score the skin in a crosshatch pattern, making sure not to cut into the meat. This helps the fat render out during cooking.
Step 3
Season both sides of the duck breast with salt and pepper. Add the 5 spice on both sides (not too much)
Step 4
Place the duck breasts skin-side down in a cold pan. Do not add any oil. Turn the heat to medium-low. The idea is to slowly render out the fat from the skin while gradually increasing the temperature.
Step 5
As the pan heats, the fat will start to melt and render out of the duck breast. This process takes about 8-10 minutes. Add the garlic and thyme. If the pan gets too hot too quickly, the skin will burn before the fat has a chance to render properly. This is why starting with a cold pan is crucial.
Step 6
Once the skin is golden brown and crispy, rotate the duck breast over to one side, balancing on the inners side of the pan. Cook for another minute, then the other side and cook one minute, then flip and cook 2-3 minutes on the meat side. This gives the meat a nice sear and keeps it juicy all around.
Step 7
Remove the duck breasts from the pan and let them rest for about 5 minutes while you make the sauce. This allows the juices to redistribute, keeping the meat tender and flavourful.
Step 8
In the same pan on high heat, deglaze with the chicken stock. Add the balsamic vinegar, soy sauce and honey to create a quick sauce. Add freshly cracked pepper and reduce until it thickens into a light glaze.
Step 9
Slice the duck breast skin side down (it’s easier), not too thin, and serve skin side up with your favourite sides. Pour sauce around the duck pieces with a little drizzle on top.

Serve with Duck roasted potatoes and French green beans. See links above in description.

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