Seared Duck Breast with Orange and Honey Glaze

Duck breast seared until the skin shatters like glass, then bathed in a bright glaze of fresh orange juice, honey, and balsamic vinegar. The meat stays rosy and tender while the glaze clings in a glossy, tangy-sweet coat. Serve it over wilted greens or roasted sweet potato wedges for a dish that feels like a celebration but comes together in under an hour.

By TasteBuds

Recipe details

Yield
2 people
Prep time
15 minutes
Cook time
25 minutes
Total time
40 minutes

Ingredients

  • 2 (6 to 8 oz each) duck breast, skin scored in a crosshatch pattern
  • to taste kosher salt
  • to taste black pepper, freshly ground
  • ½ cup fresh orange juice (from about 2 oranges)
  • 2 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 clove garlic, minced
  • 2 sprigs fresh thyme (or ½ tsp dried thyme)
  • 4 cups baby spinach or Swiss chard (for serving)
  • 1 tsp olive oil (for wilting greens)

Instructions

  1. Pat 2 duck breasts (6 to 8 oz each) completely dry with paper towels. Using a sharp knife, score the skin in a crosshatch pattern, cutting through the fat but not into the meat. Space the cuts about ½ inch apart. Season both sides generously with kosher salt and freshly ground black pepper.
  2. Place the duck breasts skin-side down in a cold large cast-iron or heavy-bottomed skillet. Turn the heat to medium and let the duck render slowly. The skin will release fat and turn golden, then deeply bronzed and crisp. This takes 12 to 15 minutes. Do not move the breasts. Pour off excess fat into a heatproof container as it accumulates.
  3. While the duck renders, juice 2 oranges to get ½ cup (120 ml) fresh orange juice.
  4. Mince 1 clove garlic.
  5. When the skin is shatteringly crisp and deep golden, flip the duck breasts. Cook on the flesh side for 3 to 4 minutes for medium-rare. The meat should feel springy but not firm.
  6. Transfer the duck breasts to a plate, skin-side up, and tent loosely with aluminum foil. Let rest for 5 minutes.
  7. While the duck rests, pour off all but about 1 tablespoon of fat from the skillet. Add 1 clove garlic, minced and cook over medium heat for 30 seconds until fragrant.
  8. Add ½ cup (120 ml) fresh orange juice, 2 tbsp (30 ml) honey, 1 tbsp (15 ml) balsamic vinegar, and 2 sprigs fresh thyme to the skillet. Bring to a simmer and cook, stirring occasionally, until the glaze reduces by half and coats the back of a spoon, about 4 to 5 minutes. Taste and adjust seasoning with a pinch of salt if needed. Discard the thyme sprigs.
  9. In a separate pan, heat 1 tsp (5 ml) olive oil over medium heat. Add 4 cups (120 g) baby spinach or Swiss chard and a pinch of salt. Toss until just wilted, about 1 to 2 minutes.
  10. Slice the duck breasts on the bias into ½-inch slices. Arrange the wilted greens on two plates, fan the duck slices over the top, and spoon the orange-honey glaze generously over the meat. Serve immediately.