Honey-Lacquered Duck Breast Recipe

Chicken is undoubtedly one of the most common animal proteins out there, and turkey is another reigning member of the poultry family, dominating sandwiches and Thanksgiving dinners alike. But there's another bird out there worth gracing your plate: duck. Susan Olayinka of The Flexible Fridge has a recipe for honey-lacquered duck breast that's simple yet elegant, combining pan-seared meat with a luxurious sauce that's easy to put together. 

"The use of orange juice, honey, and brown sugar in the sauce gives it a really unique flavor," Olayinka says. "I've never had duck with a sauce like this before." "I think the sweetness of the sauce pairs well with the richness of duck, she continues. "The orange juice also gives it a nice acidity that cuts through the fat." It's true — you don't need to go to a fancy French restaurant to enjoy a classic and delicious French dish, and if you follow Olayinka's recipe, then you'll notice how easy it is to make, too.

A good meal starts with good ingredients. For this duck dish, you'll need duck breasts, of course, specifically two of them with the skin still on. You'll also need honey, brown sugar, orange juice, salt, cornstarch, and avocado oil. "I find that avocado oil has a higher smoke point than other oils, so it's better for cooking at high heat. It also has a neutral flavor, so it doesn't interfere with the other flavors in the dish," Olayinka says.

It's time to start cooking your duck breasts! Get a skillet and put it over medium-high heat with a little oil. Sprinkle salt over both sides of the duck breasts and place them in the skillet. Let it cook skin side down for a few minutes so it develops a nice crispy exterior, then flip the pieces over and let the meat finish cooking for about a minute. When the breasts are done, take them out of the pan to rest for a bit.

Now, it's time to stir up the sauce. Mix together the cornstarch, orange juice, brown sugar, and honey. Add that mixture to your skillet and let it cook for a bit, so it thickens and reduces.

Now that your sauce is thick and hot and your meat is nicely cooked, all that's left is to pour the sauce over your duck breasts and dig in. "I like to serve this with a simple green salad and a glass of any fizzy drink," Olayinka says, adding that if you end up with leftovers, you can store them "in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat until warmed through." The next time you're feeling bored with chicken, why not give honey-lacquered duck breast a whirl?