Poultry Recipes

 Honey Duck Breast

honey duck breast


  • 4 duck breasts skin on
  • 1/2 cup honey
  • 1 tablespoon of brown sugar
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon pepper


Step 1

Trim off any extra fat that’s hanging but leave the thick layer of fat on the top of the breasts. Carefully slice a few slits into the skin but don’t cut so deep as to actually cut the meat just cut through the fat.

Step 2

Season the breasts with the salt and pepper and paprika on both sides. Now place them fat side down in a large COLD cast iron skillet. I know that sounds like someone telling you to turn left to go right but it helps render out the fat in the skin.

Step 3

Turn the heat on to medium high and cook for about 5-10 minutes. You won’t need any oil because the fat of the skin will render out and keep it from sticking.

Step 4

When the skin is browned flip the breasts and let the bottom side cook for about 2 minutes.

Step 5

Move the pan to a 450°F oven and cook for 4 minutes skin side down. Also…be sure you use oven mits or the duck won’t be the only thing seared and crispy.

Step 6

In a mixing bowl whisk the honey and brown sugar…if you like a little heat add a pinch of cayenne in. The honey will set off the heat in the cayenne and make it even hotter.

Step 7

After 4 minutes drizzle the honey mixture over the breasts and return the oven for 2 minutes.

Step 8

Remove breasts from oven and add the rest of the honey mixture to the duck and let rest for 8 minutes.

Step 9

Slice the duck as thin as possible and eat that ducker as quickly as possible.

Serves 4-6

Wine Pairing : Merlot, Shiraz, Red Bordeaux, Pinot Noir, Zinfandel

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