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Glazed Duck Breast | Honey and Soy Splendour |

Glazed Duck Breast

We served this Honey and Soy Glazed Duck Breast with green beans garnished with roasted cashews. This dish is an aromatic, deliciously honey glazed duck breast recipe that is quick and simple to prepare. Duck Breast doesn’t have to be scary. Here’s how to cook it right. The duck breasts get a full flavour boost with a slightly spicy glaze. You can have it on the table in less than half an hour and your family and friends will love it. The beans add a nice contrast of flavour and texture.

Glazed Duck Breast with Soy and Honey

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By Marc Spendlove-Kruger Serves: 4
Prep Time: 10 minutes Cooking Time: 20 minutes

The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with honey and Asian seasonings.

Ingredients

  • 4 Duck Breasts
  • Chinese five spice powder
  • Olive oil
  • 2 tbsp Honey
  • 4 tbsp Light soy sauce
  • 200g green beans
  • 85g toasted Cashews
  • 80ml Peanut oil
  • 1 tbsp Palm Sugar
  • 80ml Rice Wine Vinegar
  • Baby Herbs for garnishing

Instructions

1

Score the skin of the duck breasts with a very sharp knife.

2

Season the duck breast generously with salt and the five spices and rub into the skin thoroughly.

3

in a small bowl add the honey, soy and a little olive oil. Whisk to combine

4

Place duck breast in medium warm pan skin-side down and cook until brown and crispy, 4-5 minutes.

5

Turn the breast over and cook for another 2 minutes.

6

Just before the duck is ready, drizzle the honey and soy sauce over.

7

Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze.

8

Transfer the duck to a warm plate and leave to rest for 5-10 minutes.

9

While the duck is resting, to a pan of salted boiling water add the beans and cook for no more than one minute.

10

Meanwhile, crush the cashews lightly with a pestle and mortar.

11

Drain the beans. Whisk the oils, sugar and vinegar together with some seasoning.

12

Toss the beans in the vinaigrette to taste.

13

To serve, place the bean salad off centre. Slice the duck and place beside.

14

Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette.

15

Finish with baby herbs.

Notes

If you don't have peanut oil - sunflower will suffice If you don't have palm sugar use brown sugar If you don't have rice vinegar white wine vinegar will do

If you love duck try our other delicious recipes.

Duck with Bok Choi | Full of Eastern Promise |

Spicy Duck Curry | Mouth Watering Temptation from Kerala |

Hoisin Sauce | Well Worth The Effort

Green Beans | From the Breadbasket of Italy |

Wine Matching

Because of the richness of the duck you need a good crisp wine to cut through the flavours. We served a Villebois Prestige Sauvignon Blanc 2018. Classic, refined and dry. This luxurious drop has all the sophistication and character of a Sancerre. Except it’s not. Because that would be illegal. Grab yourself a hunk of creamy goats cheese, some posh crackers, and go wild. Available from Naked Wines

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2 Comments

  • Reply
    simon andrew
    18th June 2020 at 10:25 am

    I love It I will try it at home.

    • Reply
      Marc Spendlove-Kruger
      18th June 2020 at 3:26 pm

      Really tasty dish Simon – enjoy and let us know ho you get along!

      Marc and Rick

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