Oven Roast Duck Breast With Honey Balsamic Sauce Recipe

I’m sharing my Honey Glazed Duck Breast, an oven-roast approach where the skin is baked in the pan before the meat is finished in the oven and then dressed with a simple sweet and sour honey balsamic sauce made from just four ingredients.

I always liked duck, but this oven roast duck breast surprised me. Skin on duck breasts get this irresistible crackle while the meat stays tender, and a touch of honey gives the whole thing a glossy pop.

Its not fussy, yet tastes like something you’d find in a cool bistro. Ever had a Balsamic Duck Breast that still felt homey?

Or a Honey Glazed Duck Breast that made you pause mid-bite? And that pull between sweet and sharp, the glossy sauce spooned over the meat, is the kind of thing that makes people ask how you did it.

I can’t promise you’ll keep it all to yourself.

Ingredients

• Duck breast: Rich in protein and fat, especially under the skin, adds savory depth and crispness.
• Duck skin: High fat layer that renders and crisps, give flavor and mouthfeel, not low calorie.
• Sea salt: Enhances natural flavors, helps seasoning penetrate, contains minerals but use sparingly.
• Black pepper: Adds warmth and a bit of heat, balances richness without masking taste.
• Honey: Sweet, sticky glaze that caramelizes, gives floral notes and dont overdo it.
• Balsamic vinegar: Adds tangy sweetness and acidity, brightens the dish and cuts through fat.
• Honey and balsamic together: Make a glossy, sweet and tangy glaze that clings, kinda perfect.

Ingredient Quantities

• 2 skin on duck breasts, about 6 to 8 oz (170 to 225 g) each, give or take
• sea salt and freshly ground black pepper, to taste
• 3 tablespoons honey (45 ml)
• 2 tablespoons balsamic vinegar (30 ml)

How to Make this

1. Pat the skin on duck breasts very dry with paper towels, score the skin in a shallow criss cross pattern without cutting into the meat, then season both sides generously with sea salt and freshly ground black pepper.

2. Preheat oven to 400°F (200°C). Place an ovenproof skillet on the stove and leave it cold for now.

3. Put the breasts skin side down in the cold skillet, then turn the heat to medium. This lets the fat render slowly and gives extra crispy skin, dont flip for about 6 to 10 minutes until the skin is deep golden and most fat has melted out.

4. Spoon off excess fat into a heatproof container, leaving about one tablespoon in the pan for flavor. Be careful handling hot fat.

5. Flip the breasts so skin side is up and transfer the skillet to the preheated oven. Roast about 6 to 8 minutes for medium rare, up to 10 minutes for medium, or until internal temp reads about 135°F (57°C) for medium rare.

6. Remove duck from oven and transfer to a cutting board to rest for 5 to 10 minutes. Resting keeps the meat tender and juicy.

7. While the duck rests, pour off any liquid from the skillet, keep a tablespoon or so of pan juices, then put the pan back over medium heat. Add the honey and balsamic vinegar, stir and let simmer for 1 to 2 minutes until syrupy and slightly reduced, scraping up any browned bits.

8. Taste the sauce and season with a pinch of salt or pepper if needed. If it gets too thick, add a teaspoon of water to loosen it.

9. Slice the duck thinly across the grain, arrange on plates and spoon the honey balsamic sauce over the slices. Serve immediately and enjoy.

Equipment Needed

1. Ovenproof skillet or cast iron pan (start it cold then heat to render fat slowly, gives extra crisp skin)
2. Sharp paring or small chef knife (score the skin shallowly and later slice thin across the grain, dont cut into the meat)
3. Cutting board (rest the duck here so juices redistribute before slicing)
4. Paper towels (pat skin very dry, this is the biggest trick for crispiness)
5. Instant read thermometer (check for about 135 F 57 C for medium rare)
6. Heatproof container or jar (spoon off hot rendered fat safely)
7. Silicone spatula or wooden spoon (scrape browned bits and stir the honey balsamic reduction)
8. Measuring spoons (3 tbsp honey, 2 tbsp balsamic, quick and accurate)

FAQ

Oven Roast Duck Breast With Honey Balsamic Sauce Recipe Substitutions and Variations

• Duck breasts — use boneless chicken thighs with skin instead, same sear then oven finish but cook a little less time; or swap for duck legs if you want richer, fattier meat.
• Sea salt and freshly ground black pepper — kosher salt works fine (use more by volume than fine table salt) and try white pepper or cracked Szechuan pepper for a different kick.
• Honey — substitute maple syrup or agave nectar 1 to 1, or dissolve 1 tablespoon brown sugar in 1 tablespoon warm water as a quick stand in.
• Balsamic vinegar — use sherry vinegar or red wine vinegar plus a teaspoon of honey or sugar to add sweetness (try 1 tablespoon vinegar plus 1 teaspoon honey) or use an aged balsamic for deeper flavor.

Pro Tips

– Score the skin shallow, pat it super dry, and salt at least 30 minutes ahead if you can. Salting early helps pull moisture out so the skin crisps up, but dont cut into the meat when you score or youll lose juices.

– Start in a cold pan so the fat renders slowly, and press the breast down gently with a spatula for the first minute to keep even contact. Keep some of the rendered fat for cooking or spoon it off into a heatproof jar, be careful its hot.

– Use an instant read thermometer and pull the duck a few degrees under your target because carryover will raise it while it rests, tent loosely with foil and give it 5 to 10 minutes. Slicing too soon makes the meat dry.

– When you make the honey balsamic glaze, lower the heat or take the pan off the flame before adding honey so it doesnt burn, and add a splash of water, stock or a tiny squeeze of lemon to balance the sweetness if it tastes cloying. If it gets too thick just loosen with a teaspoon of water, not oil.