This Fireweed Honey Orange Glazed Duck is a beautifully roasted dish that balances rich, crispy duck with the delicate sweetness of fireweed honey and bright citrus flavors. The combination of searing and roasting ensures a succulent, tender interior with a perfectly caramelized glaze, making this an elegant yet approachable dish for any occasion.

Why You’ll Love This Recipe

Gourmet flavor at home – Elevate your cooking with a restaurant-quality dish.
Perfectly crispy skin – The searing technique ensures a golden, crispy texture.
Sweet and savory balance – Fireweed honey pairs beautifully with the rich duck and bright citrus.
Quick and impressive – Ready in just 30 minutes for a luxurious meal.
Versatile pairing options – Serve with roasted vegetables, wild rice, or a citrus salad.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Duck:

2 duck breasts, skin on
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika
1 tablespoon olive oil

For the Glaze:

¼ cup fireweed honey
2 tablespoons orange juice
1 teaspoon orange zest
1 teaspoon soy sauce
½ teaspoon Dijon mustard
½ teaspoon fresh rosemary, chopped

Directions

1. Prepare the Duck

Pat the duck breasts dry with a paper towel.
Using a sharp knife, score the skin in a crosshatch pattern, being careful not to cut into the meat.
Season both sides with salt, black pepper, and smoked paprika.

2. Sear the Duck

Heat olive oil in a large skillet over medium heat.
Place the duck skin-side down and cook for 6-8 minutes until the fat renders and the skin becomes golden and crispy.
Flip and cook for another 2 minutes to sear the meat side.

3. Make the Glaze

In a small saucepan, combine fireweed honey, orange juice, zest, soy sauce, Dijon mustard, and chopped rosemary.
Simmer over low heat for 3-4 minutes, stirring occasionally, until slightly thickened.

4. Glaze and Roast

Preheat the oven to 375°F (190°C).
Brush the duck generously with the glaze and transfer to a baking dish.
Roast for 6-8 minutes for medium-rare doneness (internal temperature of 130-135°F / 54-57°C).

5. Rest and Serve

Let the duck rest for 5 minutes before slicing.
Drizzle with extra glaze and serve with roasted vegetables or a fresh citrus salad.

Servings and Timing

Prep Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 450 kcal per serving

Variations

Spicier Glaze – Add a pinch of red pepper flakes for a mild heat.
Balsamic Twist – Substitute balsamic vinegar for soy sauce for a deeper tang.
Maple-Glazed Version – Swap fireweed honey for pure maple syrup for a classic Canadian twist.
Herb-Infused – Add fresh thyme or sage for an earthy aroma.
Grilled Duck – Instead of roasting, finish the duck on a hot grill for a smoky touch.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap cooked duck tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Reheating: Warm in a 300°F (150°C) oven for 10 minutes to retain crispiness. Avoid microwaving to prevent rubbery skin.

FAQs

What is fireweed honey?

Fireweed honey is a light, floral honey made from the nectar of fireweed flowers, commonly found in northern regions of Canada. It has a delicate sweetness that enhances the duck’s flavor.

Can I use regular honey instead?

Yes, any high-quality honey will work, though fireweed honey adds a unique floral note.

How do I get crispy duck skin?

Cook the duck skin-side down over medium heat, allowing the fat to render slowly for a crispy texture.

What is the best way to serve glazed duck?

Pair with roasted root vegetables, a citrus and arugula salad, or wild rice for a well-balanced meal.

How do I know when the duck is cooked?

Use a meat thermometer:

Medium-rare: 130-135°F (54-57°C)
Medium: 140-145°F (60-63°C)
Well-done: 155°F+ (68°C+)

Can I cook duck breast without scoring the skin?

Scoring helps render fat and create a crispy skin. If not scored, the fat may remain thick and chewy.

Is this dish gluten-free?

Yes! Ensure your soy sauce is a gluten-free variety or use tamari as a substitute.

Can I use duck legs instead of breasts?

Yes, but duck legs require longer cooking. Braise them in the glaze for 1.5-2 hours at 325°F (165°C).

What’s the best way to slice duck breast?

Let the duck rest for 5 minutes, then slice against the grain for the most tender bite.

Can I marinate the duck in the glaze?

Yes! Marinate for 1-2 hours in the glaze before cooking for extra flavor.

Conclusion

This Fireweed Honey Orange Glazed Duck is an elegant yet easy-to-make dish that brings together sweet, citrusy, and savory flavors. Whether for a special occasion or a gourmet weeknight dinner, this beautifully caramelized duck will impress with its crisp skin, tender meat, and luxurious glaze. Serve with your favorite sides and enjoy a restaurant-quality meal at home!

Fireweed Honey Orange Glazed Duck

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Author: Mari
Total Time: 30 minutes
Yield: 2 servings 1x

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Description

A beautifully roasted duck breast glazed with sweet, floral fireweed honey and citrus, creating a perfectly caramelized and succulent dish.

Instructions

Prepare the Duck:
- Pat duck breasts dry and score the skin in a crosshatch pattern.
- Season with salt, black pepper, and smoked paprika.
Sear the Duck:
- Heat olive oil in a pan over medium heat.
- Place the duck skin-side down and cook for 6-8 minutes until crispy.
- Flip and cook for another 2 minutes.
Make the Glaze:
- In a small saucepan, combine fireweed honey, orange juice, zest, soy sauce, Dijon mustard, and rosemary.
- Simmer for 3-4 minutes until slightly thickened.
Glaze and Roast:
- Preheat oven to 375°F (190°C).
- Brush the duck with the glaze and roast for 6-8 minutes for medium-rare doneness.

Rest and Serve:
- Let the duck rest for 5 minutes before slicing.
- Drizzle with extra glaze and serve with roasted vegetables or a citrus salad.

Notes

For extra crispiness, render the duck fat slowly over low heat before increasing the temperature.
Pairs well with wild rice, mashed sweet potatoes, or sautéed greens.
If fireweed honey is unavailable, substitute with regular honey and a touch of floral tea.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course, Gourmet
Method: Searing, Roasting
Cuisine: Canadian, Fine Dining