Honey Glazed Duck Breast

A glossy honey glaze transforms duck breast into an elegant dinner — lacquered skin, rosy flesh, minimal effort.

Ingredients

• 2 duck breasts (approx. 200g each)
• 3 tbsp Nikkitas Raw Thyme Honey
• 2 tbsp soy sauce
• 1 tbsp sherry vinegar or red wine vinegar
• 1 star anise
• 1 garlic clove, grated
• ½ tsp grated fresh ginger
• Sea salt and freshly ground black pepper
• Steamed greens or roasted root vegetables, to serve

Method

1. Score the duck skin in a close crosshatch pattern without cutting into the flesh. Season well on both sides.
2. Mix the honey, soy sauce, vinegar, star anise, garlic and ginger together in a small bowl and set aside.
3. Place the duck breasts skin-side down in a cold, dry oven-proof frying pan. Set over a medium heat and cook for 12–15 minutes until the fat renders and the skin is deeply golden and crisp. Pour off excess fat as you go.
4. Flip the breasts and sear the flesh side for 2 minutes. Transfer to a plate and preheat the grill to high.
5. Pour the glaze into the pan and simmer for 2–3 minutes until syrupy. Return the duck, skin-side up, spoon over the glaze, and place under the grill for 2–3 minutes until lacquered.
6. Rest for 5 minutes before slicing thickly on the diagonal. Spoon over any remaining pan glaze and serve immediately.