category menu

French Style Duck Breast with Honey Glaze

French Style Duck Breast Cooked With Honey

“By posting this recipe, I am eligible to win a prize from The Recipe ReDux for its international members as part of a sponsored member opportunity. I am not, however, eligible to win prizes from the National Honey Board.”

French Duck Breast With A Honey Glaze

A Honey Kissed Duck Breast That Add A Touch of Sweet In a Healthy Way

Hey honey, can you pass the honey?  Calling your honey, ‘honey’ is a sweet endearment but honey, (the food) is also a sweet endearment to the food and drink added to it.


Quelle dommage! What a shame. We often think of sugar to sweeten foods, but why not honey? With so many varieties and flavors of honey, this unique touch of honey adds a lot boost to different culinary dishes.

I developed this recipe as part of a sponsored opportunity for dietitians to spread the message about using honey in cooking. I chose to develop a dish from where I live in SW France, the area of the world that eats a large quantity of duck breasts.

French style duck breast cooked with honey is the perfect combination of rich meat and silky sweet honey, of a harder texture with a softer mouth sauce feel. This recipe is so easy to do. Once you master the honey glaze, you can make this sauce with a variety of the rich meats you like to cook. Pourquoi pas? (Why not?)

Health Benefits of Honey

Not only does honey taste good but it is good for you. Honey has antibacterial and anti-inflammatory properties while its flavonoids and anti-oxidant properties help cure colds and sore throats.

It is important to note that the highest health benefits come from honey consumed in a raw state-that is non-cooked. However, using and heating honey in cooking still has honey’s health benefits.

I use a variety called Manuka Honey to cure sore throats and wounds, and this special honey I wouldn’t heat or use in cooking, but use it directly from the jar to swallow raw or use on the wound. For more information, see this article on Manuka Honey: Cure. For cooking you can use a clover or acacia honey, which has a milder taste. But experiment! The best magret de canard (duck breast) I have ever eaten had lavender honey drizzled on top.

Honey is An Excellent Substitute For Sugar and Is a Welcome Ingredient for its Flexibility and Taste

As a substitute for sugar in cooking or as a sweetener, honey is a welcome solution. I use it in tea, in salad dressings, as a marinade, in my tomato sauce on pasta, in Asian cooking and with meats, like in this recipe for French Style Duck Breast. Its uses are versatile and because honey is sweeter and denser than white table sugar, you can use even less of it in your foods and drinks.

Duck Breast is France’s Favorite Food

Each year France rates its favorite food. For many years the French favorite was a well-known veal dish called Blaquette de Veau. Recently France awarded this top honor to duck breast, with one in five French putting magret de canard (duck breast) as their first choice.

Entertaining Is Easy With This Easy to Make French Style Duck Breast Dish

I like to entertain but I like even more to find easy to make (but looks impressive) recipes. This dish is so easy to make I could cry! From start to finish this dish is ready in a flash and they are delicious to eat right away, while hot from the pan (this is why they are #1 preferred dish in France). If you have guests coming you could pre-cook these duck breasts and finish the cooking in the honey sauce, right before serving at the table.

If you do not know where to buy duck breast, I do know that Amazon sells them online. You can click on the link here for more information. These duck breasts are similar to what you find in SW France. Duck Breast Boneless – Muscovy Drake – 1 x 0.85 lbs (avg. weight)

Duck Breast Is Perfect With Potatoes and a Green Vegetable

Duck breasts are rich in protein and full of flavor. In fact, duck meat is full packed with nutrition, B vitamins and minerals like iron, potassium, magnesium and zinc. Here in SW France magret de canard is served with potatoes that have been cooked in duck fat (you can use the duck fat from the cooked duck breast) and a tannic red wine called Madiran (labeled as the healthiest wine in the world). A light green vegetable would be a perfect compliment to potatoes and duck breast.
Bon Appetit!

If you like this recipe, BrightonYourHealth has other healthy French and Italian style recipes to pick from. Take a look in the category Recipes above. If you want to see more health tips with an international twist, you can subscribe to our newsletter here.

Warmly, Mary

French Style Duck Breast With Honey

Serves 6
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Meal type Main Dish
Misc Gourmet, Serve Hot
Region French
French style duck breasts are easy to make and the addition of a honey glaze makes the combination of a rich meat and slightly sweet sauce the perfect combination.

Ingredients

  • 2 pieces Duck Breast
  • 4 tablespoons Honey
  • 2 tablespoons Sherry Vinegar
  • Salt
  • Ground Pepper

Note

Caution when cooking duck breasts: there is a lot of fat produced and risk of a fire hazard if pan gets too close to fire. They must be watched while cooking. Another option is to cook the duck breasts skinless, making the dish a lighter in fat version but more 'dry'.

Directions

Step 1
Cut several long slits in the duck breast skin.
Step 2
Lightly salt and pepper the duck breasts on both sides.
Step 3
In a large skillet, put heat to medium and cook duck breasts skin side down for approximately 8 minutes. (There will be a lot of fat that melts off skin into pan-be careful!)
Step 4
Turn duck breasts over and cook on the meat side for approximately 4 minutes.
Step 5
Remove duck breasts from pan, put them on a plate and place aluminum foil on the duck to keep warm.
Step 6
Drain the duck fat from the pan into a separate serving container to either keep for another culinary dish or to throw away.
Step 7
Add the honey and sherry vinegar back to the skillet and heat slowly over medium heat.
Step 8
Mix the honey and vinegar together and let the sauce reduce over 2-3 minutes to a honey glaze.
Step 9
Add the duck breasts back into the pan and turn them over so they are covered with the honey glaze. Let them finish cooking on low heat for a few minutes more.
Step 10
Remove duck breasts from pan to a carving plate. Carve duck breasts and serve them immediately drizzled with extra honey glaze sauce on top.

Share ThisPin on Pinterest29Tweet about this on TwitterShare on LinkedIn0Share on Facebook8Share on Tumblr0Share on Reddit0Email this to someoneShare on Google+2

, , , , ,

No comments yet.

Leave a Reply

CommentLuv badge

Subscribe without commenting

free tracking