Pan-Roasted Fillet of Duck Breast Recipe

Plate with grilled duck breast, roast potatoes and red wine, close-up
Annabelle Breakey/The Image Bank/Getty Images
  • 32 mins
  • Prep: 15 mins,
  • Cook: 17 mins
  • Yield: 6 servings Duck Breast
Ratings (4)

By Barbara Rolek

Updated 09/21/17

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.

I first tasted this version at Houmas House Plantation and Gardens in Darrow, La. Chef Jeremy Langlois paired it with whipped sweet potatoes but I think this is even tastier. Here's a larger photo of pan-roasted fillet of duck breast.

What You'll Need

  • 6 duck breasts
  • 2 teaspoos 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

How to Make It

  1. To make the duck: Heat oven to 400 degrees. 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.
  2. 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. 
  1. 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.
Nutritional Guidelines (per serving)
Calories 2890
Total Fat 227 g
Saturated Fat 79 g
Unsaturated Fat 102 g
Cholesterol 662 mg
Sodium 593 mg
Carbohydrates 60 g
Dietary Fiber 0 g
Protein 145 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)