Pan-Roasted Fillet of Duck Breast Recipe
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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.
Ingredients
- 6 duck breasts
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 cup honey
- 1 cup light brown sugar
- 2 ounces (1/2 stick) butter
- 1/4 cup beef broth
- Salt to taste
- Pepper to taste
Steps to Make It
Make the Duck
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Heat oven to 400 F.
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Season duck breasts with salt and pepper. In a large ovenproof skillet over medium heat, add olive oil.
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Pan-fry the duck breasts, skin-side down, for 6 minutes. Flip the duck over and place skillet in the oven.
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Roast 8 to 10 minutes for medium-rare.
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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
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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.
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