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Crispy Skin Duck with Burnt Honey Glaze

Crispy Skin Duck with Burnt Honey Glaze

This combination of crispy skin and perfectly tender meat makes for a play of texture that is complemented by a caramelized honey glaze finished with lemon, ginger, and herbs. Since duck is a red meat, it appears much more pink than other poultry even when fully cooked. We recommend it cooked just how we like our duck: medium rare. Ingredients: For the Duck: 2 Duck Breasts, 7 oz. each Kosher Salt (as needed) Black Pepper, freshly cracked (as needed) 1 Garlic Clove, skin on & crushed 1 ½ sprig Thyme Fleur de sel (as needed) For the Sauce: ¼ (84 grams) cup Honey 8 Black Peppercorn ½ Bay Leaf 1 inch piece Ginger ½ Tbsp (7 mL) Lemon Juice 2 Tbsp (28 mL) Chicken Stock 3 turns Black Pepper, freshly cracked For the Garnish (optional): 1 Scallion 1 Orange     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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