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Pan-Roasted Fillet of Duck Breast Recipe

This recipe for pan-roasted fillet of duck breast is fast and easy, and delicious when served with a honey-brown sugar sauce. Eastern Europeans love turkey and whole roasted birds, but this is a nice change of pace and can be found at many of the upscale restaurants in Poland.

Prep Time

        Prep time: 15 minutes
        Cook time: 17 minutes
        Yield: Serves 6


For the Duck:

    •    2 tsps salt
    •    1 tsp pepper
    •    1 tbsp olive oil
    •    6 duck breasts

For the Sauce:

    •    salt, to taste
    •    1/2 cup honey
    •    pepper, to taste
    •    1/4 cup beef broth
    •    1 cup light brown sugar, packed
    •    2 ounces (1/4 cup) unsalted butter


For the Duck:

  1. Gather the ingredients. Preheat the oven to 400 F.
  2. Season duck breasts with 2 teaspoons of salt and 1 teaspoon of pepper. In a large ovenproof skillet over medium heat, add olive oil.
  3. Pan-fry the duck breasts, skin-side down, for 6 minutes. Flip the duck over and place skillet in the oven.
  4. Roast 8 to 10 minutes for medium-rare.
  5. Remove pan from oven and allow breasts to rest 2 to 3 minutes before slicing. Cut each breast on the bias into 1/2-inch-thick slices and fan on the serving plate.

For the Sauce: While the duck is cooking, combine honey, brown sugar, butter, and beef broth in a heavy-bottomed saucepan and bring to a boil. Reduce heat and gently simmer 5 minutes. Carefully taste and adjust seasonings, if necessary. Drizzle over plated pan-roasted duck breast.

This great family recipe is thanks to The Spruce Eats at


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