Pan-Roasted Fillet of Duck Breast Recipe

Written by
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Barbara Rolek
Updated 09/18/20
Plate with grilled duck breast, roast potatoes and red wine, close-up
Annabelle Breakey/The Image Bank/Getty Images
  • Total: 32 mins
  • Prep: 15 mins
  • Cook: 17 mins
  • Servings: 6 servings

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

  1. Heat oven to 400 F.

  2. Season duck breasts with salt and 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.