Description
A beautifully roasted duck breast glazed with sweet, floral fireweed honey and citrus, creating a perfectly caramelized and succulent dish.
Ingredients
Scale
For the Duck:
- 2 duck breasts, skin on
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 1 tablespoon olive oil
For the Glaze:
- 1/4 cup fireweed honey
- 2 tablespoons orange juice
- 1 teaspoon orange zest
- 1 teaspoon soy sauce
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon fresh rosemary, chopped
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
