Duck Breasts with Honey and Vinegar

Magrets de canard au miel de l’Aude

Preparation info
  • Serves


    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About


  • 4 small duck breasts or 2 large duck breasts
  • 2 tbsp clear honey


Heat the oven to 200°C. Warm the honey so that it becomes very liquid. Slash the duck breast fat in a diamond pattern, without cutting through to the flesh. Cook them in a dry frying-pan to reduce the fat content as in the previous recipe.

Remove them from the heat, transfer to a roasting tin, brush them generously with honey, sprinkle with thyme, season with salt and pepper and continu