Equipment
Ingredients
Main
- 4 magret duck-breast halves, skin scored
- 5 g salt
- 2 g black peppercorns, coarsely ground
- 20 g dijon mustard
- 85 g honey
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 388 kcal
- Protein
- 43 g
- Carbohydrates
- 9 g
- Fat
- 19 g
- Fiber
- 0 g
- Sugar
- 9 g
- Sodium
- 417 mg
- Saturated Fat
- 5 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 238 mg
- Potassium
- 13 mg
- Calcium
- 17 mg
- Iron
- 5.8 mg
- Magnesium
- 2 mg
- Phosphorus
- 4 mg
- Zinc
- 0.0 mg
- Vitamin A
- 0 mcg
- Vitamin C
- 5 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 0 mcg
- Vitamin B6
- 0.0 mg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.01 mg
- Niacin
- 13.8 mg
- Folate
- 0 mcg
- Water
- 115 g
Sources: USDA FoodData Central
Method
Preheat the oven to 175°C (350°F).
Season the scored duck breasts generously on both sides with salt and coarsely ground pepper.
Place two ovenproof skillets over medium-high heat until hot.
Lay the duck breasts skin-side down in the skillets and sear for 5 to 8 minutes until the skin is golden brown and the fat has rendered.
Carefully pour off and discard the excess rendered fat from the skillets.
Move the skillets to the oven and roast the duck for 16 minutes to reach medium doneness.
Remove the duck breasts from the skillets and set aside on a plate to rest.
Discard any remaining fat from one skillet and place it on the stovetop over low heat.
Add the honey and mustard to the skillet, stirring constantly for 2 minutes until the sauce is warm and combined.
Place the duck breasts back into the skillet and turn them to coat thoroughly with the sauce.
Allow the duck to sit in the sauce for 2 minutes before slicing and serving with the remaining glaze.
Chef's Notes
- Scoring the skin in a crosshatch pattern helps the fat render more efficiently and prevents the breast from curling.
- Magret duck is significantly larger than standard duck breast; if using smaller Pekin breasts, reduce roasting time to 8-10 minutes.
Storage
Refrigerator: 3 days — Store in an airtight container with the sauce.
Freezer: 1 month — Texture of skin will degrade upon thawing.
Reheating: Reheat gently in a pan over medium-low heat to preserve the medium doneness.
Troubleshooting
Duck skin is rubbery rather than crisp
Cause: The fat did not render sufficiently during the searing phase.
Fix: Place the breasts skin-side down in a hot pan for 1-2 minutes after roasting, though this may overcook the meat.
Prevention: Start with a cold or moderately hot pan and ensure the skin is in full contact with the surface for the entire searing duration.
Meat is tough or dry
Cause: The duck was overcooked past medium doneness.
Fix: Cannot be fixed; serve with extra sauce to provide moisture.
Prevention: Use a meat thermometer to pull the duck at 54°C (130°F), as carry-over cooking will bring it to 57°C (135°F).
Cultural Context
Pan-seared duck breast is a classic French preparation, often enjoyed as a sophisticated main course. Magret duck, specifically from ducks raised for foie gras, is prized for its rich flavor and succulent texture, making it a luxurious ingredient in French haute cuisine.
