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Duck With Meyer Lemon Sauce & Glaze

Duck is an interesting alternative to chicken or turkey, and it’s readily available. It requires a slightly different cooking strategy, and it’s important not to overcook. Add tangy lemons and seasonings, and it’s a gourmet meal.
Course Main Course, Main Dish
Cuisine American

Ingredients
  

Sauce

  • 5 tablespoons liquid honey
  • 5 tablespoons dark soy sauce
  • 2 Meyer lemons zest & juice
  • 2 garlic cloves minced
  • 2 teaspoons red chili flakes
  • 2/3 cup dry sherry
  • 1/3 cup chicken stock

Duck

  • 4 duck breasts

Instructions
 

Sauce

  • Combine the sauce ingredients in a saucepan and stir together.
  • Bring to a boil over a medium-high heat. Reduce heat and simmer for 15 to 20 minutes, stirring occasionally, until thickened.

Duck

  • Preheat the oven to 400°F .
  • Pat the skin on the duck breasts dry with kitchen paper. Score the skin lightly with a fork or sharp knife.
  • Place skin side down in large, cold skillet. (The cold helps to render the fat.) Cook over a medium-high setting for about 5 minutes, until the skin is golden browned.
  • Turn the breasts over and cook for another 5 minutes on the other side.
  • Transfer to a broiling rack or pan, skin side down, and brush with the glaze. Bake in the oven for 4 to 5 minutes.
  • Remove from the oven, and drizzle with remaining sauce. Allow the breasts to rest for about 5 minutes before slicing.
Keyword duck, Lemons
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