Twenty-minute honey-glazed duck breasts from Around My French Table: More Than 300 Recipes from My Home to Yours (page 229) by Dorie Greenspan

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Accompaniments: Endives, apples, and grapes; Broth-braised potatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Zosia on January 27, 2021

    As a previous reviewer noted, med-high heat is too high if using le creuset cookware. I had to turn the breasts over well before the 8 minute mark and as a result, not as much of the fat rendered out as I would have liked. I lowered the heat for the second side and proceeded with the recipe as written. They turned out very well in the end and the sauce was delicious.

  • stef on June 19, 2016

    Followed the recipe timing exactly. The sauce was delicious. Everyone enjoyed it.

  • hillsboroks on April 30, 2015

    This was a excellent easy recipe for duck breast. We used wild mallard duck breasts and just adjusted the cooking time a bit shorter and watched carefully to make sure it was medium rare. We also cooked the two leg-thigh pieces and my husband loved them with the sauce. The sauce is quite flavorful with very little fuss. I used bottled Key Lime juice because I did not have a fresh lime handy and this really gave it a nice lime boost.

  • Delys77 on October 17, 2011

    Be very very careful not to over brown the breast when it is skin side down. In your le creuset I would go with a max of medium heat. Other than that worry the breast was deliciously rare with her cooking times, and the flavour was great. Sweet but not overly so.

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