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Honey-glazed Duck Breasts

Impress your friends with this honey glazed duck breasts recipe. It's easy to make and full of great unique flavours from the kumquats with honey, orange juice, sherry vinegar and star anise. A mouth watering glaze of rich taste that compliments the duck perfectly. Delicious
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 110 g kumquats, halved
  • 115 g runny honey
  • juice of 1 large orange
  • 2 tbsp sherry vinegar
  • 2 whole star anise
  • 1 tsp Knorr Reduced Salt Chicken Granules
  • 1 tsp ground star anise
  • 2 tbsp olive oil
  • 4 duck breast fillets
  • sprigs of fresh coriander

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

411kcal

Energy (kJ)

1721kJ

Protein (g)

35.1g

Carbohydrate incl. fibre (g)

35.8g

Carbohydrate excl. fibre (g)

32.0g

Sugar (g)

26.2g

Fibre (g)

3.8g

Fat (g)

14.5g

Saturated fat (g)

3.3g

Unsaturated fat (g)

8.9g

Monounsaturated fat (g)

7.1g

Polyunsaturated fat (g)

1.8g

Trans fat (g)

0.0g

Cholesterol (mg)

131mg

Sodium (mg)

156mg

Salt (g)

0.39g

Vitamin A (IU)

316IU

Vitamin C (mg)

54.4mg

Calcium (mg)

55mg

Iron (mg)

8.42mg

Potassium (mg)

610mg

Total

1645kcal

6884kJ

140.5g

143.0g

127.9g

105.0g

15.2g

58.0g

13.1g

35.4g

28.3g

7.1g

0.0g

524mg

625mg

1.56g

1262IU

217.6mg

220mg

33.68mg

2441mg


  • 1 To make the kumquat sauce, place the kumquats, honey, orange juice, sherry vinegar and star anise into a saucepan. Heat gently for 5 minutes or until the fruit is lightly poached, stirring occasionally. Leave to one side.
  • 2 Mix the Knorr Chicken Granules with the star anise powder and the olive oil to form a paste then rub the paste over both sides of the duck breasts to season them. Preheat a frying pan. Add the duck breasts skin side down to the pan and cook over a low to medium heat for 10–15 minutes, turning over halfway, depending how you like your duck cooked and the thickness of the breast. When cooked leave to rest on a warm plate.
  • 3 Add any of the meat juices to the sauce and re-heat.
  • 4 Carve the duck breasts in slices and arrange on plates. Pour the kumquats and the glaze over the duck breasts, topping each breast with a star anise as decoration.
  • 5 Garnish with fresh coriander sprigs and serve.