|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||16%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 53g||19%|
|Dietary Fiber 0g||1%|
|Total Sugars 53g|
|Vitamin C 1mg||4%|
|*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.|
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.
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
Make the Duck
Gather the ingredients. Preheat the oven to 400 F.
Season duck breasts with 2 teaspoons of salt and 1 teaspoon of pepper. In a large ovenproof skillet over medium heat, add olive oil.
Pan-fry the duck breasts, skin-side down, for 6 minutes. Flip the duck over and place skillet in the oven.
Roast 8 to 10 minutes for medium-rare.
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
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.