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.
We first tasted this version at Houmas House Plantation and Gardens in Darrow, La. Chef Jeremy Langlois paired it with whipped sweet potatoes but we think this is even tastier.
To make the duck: Heat oven to 400 F. Season duck breasts with salt and pepper. In a large ovenproof skillet over medium heat, add olive oil. Pan fry duck breasts, skin-side down, for 6 minutes. Flip duck over and place skillet in 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.
For 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.