Honey-Glazed Steamed Duck Breast: Tender & Juicy Delight
Nutritional value per serving
Calories350kcal
Carbs10gram
Fat20gram
Protein30gram
Ingredients
- Duck breasts (skin-on, boneless) - Choose fresh, high-quality meat with firm texture and bright color when buying.2 pieces
- Honey (preferably raw or pure) for the glaze3 tbsp
- Soy sauce - Use low sodium if preferred1 tbsp
- Fresh ginger, grated1 tsp
- Garlic, minced1 clove
- Fresh lemon juice (optional) - balances sweetness1 tsp
- Saltto taste n/a
- Black pepper, freshly groundto taste n/a
- Water (for steaming)500 ml
Discover a simple and foolproof method for cooking duck breast using steaming and a delicious honey glaze to keep it tender and flavorful. This recipe emphasizes food safety, guiding you to achieve an internal temperature of 74°C (165°F) to ensure the duck is fully cooked and safe to eat. It uses common ingredients and basic kitchen equipment, perfect for everyday cooks wanting to enjoy restaurant-quality duck at home. Total cost of ingredients is approx $10 / €9 / £8 / ₹820, with around 350 calories per serving. This dish is medium in complexity with about 45 minutes total time required including preparation and cooking.
Preparation instructions
Prepare the marinade and glaze
1In a small bowl, mix honey, soy sauce, grated ginger, minced garlic, and lemon juice. This mixture will be used both as a marinade and glaze for the duck, imparting sweet and savory flavors.
Marinate the duck breasts
2Pat the duck breasts dry with paper towels. Lightly score the skin in a crisscross pattern without cutting into the meat. Place duck breasts in a shallow dish and coat evenly with half the honey glaze. Let them marinate for 15 minutes at room temperature, which helps tenderize and flavor the meat. Always wash hands after handling raw duck to prevent cross-contamination.
Prepare the steamer
3Fill a suitable pot or wok with 500 ml of water and bring it to a boil. Place a steaming rack or basket above the water, making sure it does not touch the water.
Steam the duck breasts
4Place the duck breasts skin-side up in the steaming basket. Cover with a lid and steam over boiling water for about 20-25 minutes or until the internal temperature reaches 74°C (165°F). Use a meat thermometer inserted into the thickest part of the breast to check doneness for food safety.
Glaze the duck breasts
5Remove duck breasts from the steamer and brush the remaining honey glaze generously on the skin side. This glaze adds a shiny, flavorful coating.
Optional: Broil for crisp skin
6For an extra crispy skin, preheat your oven's broiler. Place the glazed duck breasts skin side up on a baking sheet and broil for 3-5 minutes, watching carefully to prevent burning. This step is optional but enhances texture.
Rest and serve
7Allow the duck breasts to rest for 5 minutes after cooking. This helps the juices redistribute and makes the meat juicier. Slice and serve immediately, enjoying your tender honey-glazed steamed duck! Remember to refrigerate leftovers promptly within 2 hours.
Cooking Tips
1Always use a clean cutting board and utensils when preparing raw duck and wash hands thoroughly afterwards to avoid cross-contamination.
2Use a digital meat thermometer to accurately check the internal temperature of duck for safety and best results.
3If you prefer less sweet glaze, reduce honey to 2 tablespoons and balance with a little more soy sauce.
4You can substitute honey with maple syrup or brown sugar if you wish.
5Keep the steam water at a rolling boil throughout cooking for consistent heat and even cooking.
Equipment Needed
- Steaming pot or wok
- Steaming rack or basket
- Meat thermometer
- Small bowl
- Pastry brush or spoon for glazing
- Knife and cutting board
- Mixing spoon
Grocery Shopping List
- [ ] Duck breasts (2 pieces) (~$7) - Look for firm, fresh duck with bright skin and no unpleasant odor.
- [ ] Honey (~$2 for a small jar) - Opt for raw or pure honey for best flavor.
- [ ] Soy sauce (~$1 for a small bottle) - Choose low sodium if desired.
- [ ] Fresh ginger (~$0.50 for a small piece) - Select firm and smooth skin.
- [ ] Garlic (1 clove) (~$0.20) - Use fresh, firm garlic bulbs.
- [ ] Lemon (1 piece) (~$0.30) - Should feel heavy for size and have thin skin.
Total approximate cost: $10
FAQ
Can I grill the duck breast instead of steaming?
Yes, you can grill the duck breasts but steaming ensures a tender texture and reduces fat without dry meat. Grilling will give a different texture with a charred flavor.
How do I know the duck is fully cooked?
Cook until the internal temperature reaches 74°C (165°F) as measured by a meat thermometer in the thickest part to ensure safety and doneness.
Can I prepare the marinade without honey?
Honey is key for the glaze's sweetness and stickiness, but you can substitute with maple syrup or brown sugar if needed.
Is it safe to eat duck that is pink inside?
Duck can be safely eaten pink if cooked to an internal temperature of at least 74°C (165°F) to kill bacteria. Undercooked duck could pose a food safety risk.