For the Duck
2 duck breasts (skin-on) ¾ tsp salt ½ tsp black pepper 1 tsp fresh thyme or rosemary (optional) cup fresh orange juice 1 tbsp honey 1 tbsp balsamic vinegar (or red wine vinegar) tsp soy sauce 1 tsp unsalted butter
Prepare the Duck
Cook the Duck
Make the Sauce
Serve
Crispy duck breast served with a rich, glossy sauce for an elegant restaurant-style dinner at home.
Always start cooking duck breast skin-side down in a cold pan . This slowly renders the fat and creates perfectly crispy skin.
Duck breast is best cooked to medium-rare . Overcooking can make the meat dry and tough.
Let the duck rest for 5 minutes before slicing to keep the juices locked in.
If the sauce becomes too thick, add 1–2 tablespoons of water or orange juice to loosen it.
For a flavor variation, replace orange juice with cherry juice, pomegranate juice, or red wine .
Score the duck skin shallowly—do not cut into the meat —to avoid losing moisture.
This duck and sauce recipe pairs well with mashed potatoes, roasted vegetables, or wild rice .
Leftover duck can be stored in an airtight container in the refrigerator for up to 3 days . Reheat gently.
