Pan-Roasted Fillet of Duck Breast Recipe

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 05/27/21
Plate with grilled duck breast, roast potatoes and red wine, close-up
Annabelle Breakey/The Image Bank/Getty Images
Prep: 15 mins
Cook: 17 mins
Total: 32 mins
Servings: 6 servings
Yield: 6 duck breasts
Nutrition Facts (per serving)
331 Calories
12g Fat
53g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 331
% Daily Value*
Total Fat 12g 16%
Saturated Fat 6g 28%
Cholesterol 48mg 16%
Sodium 867mg 38%
Total Carbohydrate 53g 19%
Dietary Fiber 0g 1%
Total Sugars 53g
Protein 5g
Vitamin C 1mg 4%
Calcium 34mg 3%
Iron 1mg 6%
Potassium 69mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This recipe for pan-roasted fillet of duck breast is fast and easy, and delicious when served with a honey-brown sugar sauce. Eastern Europeans love turkey and whole roasted birds, but this is a nice change of pace and can be found at many of the upscale restaurants in Poland.

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Ingredients

For the Duck:

  • 6 duck breasts

  • 2 teaspoons salt

  • 1 teaspoon pepper

  • 1 tablespoon olive oil

For the Sauce:

  • 1/2 cup honey

  • 1 cup light brown sugar, packed

  • 2 ounces (1/4 cup) unsalted butter

  • 1/4 cup beef broth

  • Salt, to taste

  • Pepper, to taste

Steps to Make It

Make the Duck

  1. Gather the ingredients. Preheat the oven to 400 F.

  2. Season duck breasts with 2 teaspoons of salt and 1 teaspoon of pepper. In a large ovenproof skillet over medium heat, add olive oil.

  3. Pan-fry the duck breasts, skin-side down, for 6 minutes. Flip the duck over and place skillet in the oven.

  4. Roast 8 to 10 minutes for medium-rare.

  5. Remove pan from oven and allow breasts to rest 2 to 3 minutes before slicing. Cut each breast on the bias into 1/2-inch-thick slices and fan on the serving plate. 

Make the Sauce

  1. While the duck is cooking, combine honey, brown sugar, butter, and beef broth in a heavy-bottomed saucepan and bring to a boil. Reduce heat and gently simmer 5 minutes. Carefully taste and adjust seasonings, if necessary. Drizzle over plated pan-roasted duck breast.