Entrée: France – Canard Au Glace De Miel Et Sauce Soja (Duck Breast with Honey and Soy Glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 duck breasts (bone-in, skin-on), about 1 lb total (454 g total); estimated 11 1/4 oz (320 g) cooked edible duck breast with skin, assuming the stated weight includes bones and allowing for bone and cooking loss
Salt and pepper to taste
1 / 4 cup (60 ml) honey
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1 / 2 tsp (2.5 ml) fresh ginger, grated

Show original ingredient measurements

2 duck breasts (bone-in, skin-on), about 1 lb total (454 g total); estimated 320 g cooked edible duck breast with skin, assuming the stated weight includes bones and allowing for bone and cooking loss
Salt and pepper to taste
1 / 4 cup (60 ml) honey
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) rice vinegar
1 / 2 tsp fresh ginger, grated

Instructions

1. Pat the duck dry, score the skin, and season with salt and pepper.
2. Cook in a skillet over medium heat, skin side down for a crisp finish, then roast in a 375°F (190°C) oven for 10 minutes.
3. In a small saucepan, combine honey, soy sauce, rice vinegar, and ginger, simmering until slightly thickened.
4. Brush the glaze over the sliced duck and serve immediately.