Duck Breasts With Honey and Mustard
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4magret duck-breast halves (about 1 pound each), skin scored
- Salt
- Long peppercorns (see note), coarsely grated, or coarsely ground black pepper
- 1½tablespoons black-olive mustard (see note) or Dijon mustard
- 4tablespoons honey
Nutritional analysis per serving (8 servings)
184 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 9 grams sugars; 24 grams protein; 559 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Season duck generously with salt and pepper. Heat two ovenproof skillets over medium-high heat and add the breasts, skin-side down. Sear until the skin is golden and begins to render its fat, 5 to 8 minutes. Pour off excess fat and transfer the skillets to the oven. Roast until desired doneness, about 16 minutes for medium.
- Step 2
Remove duck from the pans and set aside. Pour off excess fat and add the mustard and honey to one pan. Stir over low heat for a few minutes. Remove from heat and add the breasts and any juices. Turn to coat with sauce. Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve.
- Available from specialty stores or from Oliviers & Company, (877) 828-6620; www.oliviers-co.com.
Private Notes
Comments
Wonderful, and easily made for one. I enjoyed it with a side of Braised Red Cabbage with Apples, also found in NYT Cooking.
Excellent recipe for duck breast. Scored the fat and seared for 7 min. Oven roasted for 15 min and it was perfect. I did turn the breast over so crispy fat was on top in the oven.
Not sure wyh you need two pans to do this? Can someone explain? Many thanks. A. Bigelow
So simple, but so good! Worked out perfectly. The sauce looks a bit liquidy at first, but once it's been heated a little it becomes creamy and not too sweet.
I liked this technique, the breasts are cooked perfectly. Many recipes will have you start with a screaming hot pan and will have you cook the duck on the stovetop a method that usually ends with smoke and burnt duck for me.
Wow. This is great! And easy. I also turned the crispy side up when I put the breasts in the oven. Served it with Jacques Pepin’s Rice with Onions (also in NYT Cooking). Delicious.