Duck breasts cooked to perfection, served with the most luxurious sauce! So Good!!!
Mix the honey and soy sauce together and set aside.
Score the skin of the duck breasts in a criss-cross pattern. Pat dry with paper towels and generously season with salt and pepper, and very lightly sprinkle the Chinese five spice powder on the skin side only.
Use a large stainless steel skillet or cast iron pan and add the duck breasts to the cold skillet skin side down, this will help the fat render evenly. Cook the duck breasts uncovered on medium heat for 8 minutes and add sprigs of thyme and butter around the pan. Then flip the breasts and season the underside generously only with salt and pepper.
Cook an additional 5 minutes then carefully remove the duck breasts to a plate and discard and transfer all but 2 tablespoons of the rendered fat to a dish.
Place the pan back on the stove on medium high heat and add the honey and soy mixture, chicken stock and butter. Let simmer for a few minutes then place back the duck breasts skin side up into the glaze mixture and let cook an additional 2 minutes until the glaze thickens.
Remove the breasts to a deep serving platter and carefully pour or spoon the glaze around the breasts not over the skin because you want it to remain crispy. The duck will be medium doneness, let rest 6-7 minutes before slicing. Serve with roasted asparagus or pan roasted baby potatoes .
Ingredients
Directions
Mix the honey and soy sauce together and set aside.
Score the skin of the duck breasts in a criss-cross pattern. Pat dry with paper towels and generously season with salt and pepper, and very lightly sprinkle the Chinese five spice powder on the skin side only.
Use a large stainless steel skillet or cast iron pan and add the duck breasts to the cold skillet skin side down, this will help the fat render evenly. Cook the duck breasts uncovered on medium heat for 8 minutes and add sprigs of thyme and butter around the pan. Then flip the breasts and season the underside generously only with salt and pepper.
Cook an additional 5 minutes then carefully remove the duck breasts to a plate and discard and transfer all but 2 tablespoons of the rendered fat to a dish.
Place the pan back on the stove on medium high heat and add the honey and soy mixture, chicken stock and butter. Let simmer for a few minutes then place back the duck breasts skin side up into the glaze mixture and let cook an additional 2 minutes until the glaze thickens.
Remove the breasts to a deep serving platter and carefully pour or spoon the glaze around the breasts not over the skin because you want it to remain crispy. The duck will be medium doneness, let rest 6-7 minutes before slicing. Serve with roasted asparagus or pan roasted baby potatoes .