Oven Roast Duck Breast with Honey Balsamic Sauce
A super easy recipe for oven roast duck breast fillets. First, the skin is baked crispy in the pan, and then the meat is gently cooked in the oven. The duck breast fillet is served with a sweet and sour honey balsamic sauce. Easy to make, and with only 4 ingredients a simple recipe that is also very tasty!
Equipment
Ingredients
- 1⅓ pound duck breast 4 pieces of meat
- 4 tablespoons balsamic cream
- 2 tablespoons honey
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 250 °F (120 °C).
- Pat the duck breast fillet dry with paper towels1⅓ pound duck breast
- Put the duck breast on a cutting board and cut the skin of the duck fillets with a cross-hatch pattern with a sharp paring knife. Make sure you only cut the skin and not the flesh.
- Heat a frying pan until it's very hot.
- Lay the duck breast in the pan, with the fat side below.
- Bake for 5 minutes on medium heat, or until the skin of the breast is brown and crispy, and turn, to fry both sides of the duck breast (you'll get a crispy duck skin)
- Bake another 3 minutes on the flesh side.
- Meanwhile, lay 4 pieces of aluminum foil on the baking plate.
- Lay each duck breast in a piece of aluminum foil and package them loosely.
- Lay them on the baking plate and put the plate for 5 minutes in the oven with an oven temperature of 200 °F.
- Discard the duck fat from the frying pan, besides 4 teaspoons, and reheat the rendered duck fat on medium-low heat.
- When the duck breast comes out of the oven, unfold them a bit, and pour the juices into the frying pan. Let the duck rest in the meantime.
- Also add the honey, lemon juice, and balsamic cream.4 tablespoons balsamic cream, 2 tablespoons honey, 2 tablespoons lemon juice
- Whisk everything and heat.
- Cut the duck into thin slices (or thick slices if you prefer) and sprinkle with sauce.
- Serve the remaining sauce as a side dish.
NOTES
1. - Duck
- Bake the duck in the pan and then continue cooking it in the oven. This keeps the duck breast meat from drying out. And pre-baking the duck gives it more flavor.
- You fry one in its own fat, which gives a lot of taste. Because the skin of the duck is cut crosswise, the fats melt better and you get a nice and crisp skin.
- The time mentioned in the recipe gives a medium-cooked duck breast. By extending the baking time by 5 minutes, the duck is cooked through.
- Refrigerator - Keep the duck covered in an airtight container in the refrigerator for up to 2 days. Keep the sauce separately.
- Freezer - Place the duck breast in a freezer box or freezer bag. Place the sauce separately in a storage container. This way you can keep it for up to 2 months. Let thaw in the refrigerator.
- Reheat - Let the duck breast come to room temperature (half an hour) and then warm, covered, in a preheated oven at 350 °F (180°C) for 20 minutes.
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