5-Ingredient Honey Soy Glazed Duck Breast

Ingredients

• id: duck_breasts metric: 4 pieces (200g each) imperial: 4 pieces (7 oz each) name: duck breasts, skin-on

• id: honey metric: 80ml imperial: 1/3 cup name: honey

• id: soy_sauce metric: 60ml imperial: 1/4 cup name: soy sauce

• id: rice_vinegar metric: 30ml imperial: 2 tablespoons name: rice vinegar

• id: ginger metric: 30ml imperial: 2 tablespoons name: fresh ginger, grated

Instructions

1. Score the skin of {duck_breasts} in a crosshatch pattern, cutting through the fat but not into the meat. Season both sides with salt and pepper.

2. Place duck breasts skin-side down in a cold, dry skillet. Turn heat to medium-low and cook for 12-15 minutes, rendering the fat slowly. Don't flip yet.

3. Meanwhile, whisk together {honey}, {soy_sauce}, {rice_vinegar}, and {ginger} in a small bowl to make the glaze.

4. When skin is golden and crispy, flip duck breasts and cook for 3-4 minutes for medium-rare (internal temp 57°C/135°F).

5. Pour off most of the rendered fat, then add the glaze to the pan. Cook for 1-2 minutes, spooning glaze over the duck until sticky and glossy.

6. Remove from heat and rest for 5 minutes before slicing. Serve with any remaining glaze from the pan.

Tips

Skin Rendering: Start skin-side down in a cold pan to properly render the fat. This creates crispy skin and prevents the duck from becoming greasy.

Fat Storage: Save the rendered duck fat! It's excellent for roasting potatoes or vegetables and keeps refrigerated for weeks.

Temperature Control: Duck breast is best served medium-rare to medium. Overcooking makes it tough and dry.

Glaze Timing: Add the glaze only at the end to prevent burning. The sugars in honey caramelize quickly over high heat.

Resting: Let duck rest before slicing to allow juices to redistribute. Slice diagonally for elegant presentation.

Serving Suggestions: Pair with steamed bok choy, jasmine rice, or roasted Asian vegetables. The rich duck pairs beautifully with lighter sides.