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.
If you love duck try our other delicious recipes.
A Step-By-Step guide to preparing duck breast
- Pat the skin of the duck breast with a kitchen towel to remove excess moisture
- Score the skin with a sharp knife
- Season with salt and pepper
- Place skin side down in a hot non-stick pan on a medium heat with out oil for five minutes or until golden brown = pour off the fat regularly and seal the other side for 1 minute
- Place the duck breast on a rack in a roasting tin in a pre-heated oven. Cook for 15-18 minutes, depending on how you like your duck cooked.
- When the duck is cooked to your liking, rest the meat in a warm place for 5-10 minutes before serving.
- All ovens vary in performance so this is a guide only
Glazed Duck Breast with Soy and Honey
The elegance of this dish belies its simplicity. The secret is the sweet spiced glaze, made with honey and Asian seasonings.
- 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
Score the skin of the duck breasts with a very sharp knife.
Season the duck breast generously with salt and the five spices and rub into the skin thoroughly.
in a small bowl add the honey, soy and a little olive oil. Whisk to combine
Place duck breast in medium warm pan skin-side down and cook until brown and crispy, 4-5 minutes.
Turn the breast over and cook for another 2 minutes.
Just before the duck is ready, drizzle the honey and soy sauce over.
Toss and turn the duck in the honey and soy and cook until the liquid has reduced to a syrupy glaze.
Transfer the duck to a warm plate and leave to rest for 5-10 minutes.
While the duck is resting, to a pan of salted boiling water add the beans and cook for no more than one minute.
Meanwhile, crush the cashews lightly with a pestle and mortar.
Drain the beans. Whisk the oils, sugar and vinegar together with some seasoning.
Toss the beans in the vinaigrette to taste.
To serve, place the bean salad off centre. Slice the duck and place beside.
Drizzle any remaining pan juices over and finish with a small drizzle of the vinaigrette.
Finish with baby herbs.
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
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