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Tuesday 21 August 2018  
Home > Honey-glazed duck breasts with spices and Szechuan pepper recipes

Honey-glazed duck breasts with spices and Szechuan pepper

« Duck is a wonderful meat that works perfectly coated in sweet and sour flavors enhanced with spices. You can also discover the delights of Szechuan pepper in this recipe, also known as "anesthetic pepper" » 
Type Main course - duck - duck breast - spices - honey - pepper
Level of difficulty Easy
Preparation time 30 minutes
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Serves 4


  • Mix the coriander seeds with the peppercorns in a mortar and crush finely
  • Heat the honey in a frying pan on high heat
  • Heat for 2-3 minutes until the honey has lightly caramelized
  • Pour in the vinegar and stir well to dissolve the honey
  • Add the cinnamon, cumin, pepper and crushed coriander
  • Reduce for 5 minutes on a low heat until the consistency is thick enough to coat the back of a spoon.

Cooking the duck breast

  • Score the duck breast skin in a criss-cross pattern.
  • Sprinkle the duck breasts with salt and rub into the meat well
  • Place the duck breasts skin side down in a Dutch oven
  • Pour the spiced honey syrup over the duck breasts
  • Cook on medium heat in an oven preheated to 450°F (230°C/Gas Mark 8)
  • Cook for 10 minutes
  • Turn the duck breasts over and cook for 3 minutes
  • Grill for 1 minute until the outside is nicely caramelized
  • Keep warm for 5 minutes to allow the meat to rest and do not let it soak in the cooking liquid
  • Serve the duck breast cut into slices of about 1/5" (4-5 mm) on warm plates.


This dish would be perfect served in fall accompanied by a squash gratin

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See Also :
Breast of duck recipes  Breast of duck recipes
Duck recipes  Duck recipes
Gourmet food recipes  Gourmet food recipes
Honey recipes  Honey recipes
Main courses recipes  Main courses recipes
Main dishes recipes  Main dishes recipes
Pepper recipes  Pepper recipes
Spicy recipes (with spices)  Spicy recipes (with spices)
Szechuan pepper recipes  Szechuan pepper recipes
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