French Cinnamon Honey Seared Duck Recipe

Prep: 5 min
Cook: 15 min
Serves: 2-4


2 (magret) duck breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cinnamon
4 tablespoons honey
3 tablespoons balsamic vinegar
Optional: garnish with chopped nuts


  • Cut small slits in the skin side of the duck breast, without slicing all the way into the flesh. Opening up the fat on the breast this way helps to release the fat during cooking and also helps to crispen up the skin.
  • Season the duck on both sides with the salt and pepper.
  • Preheat a large skillet over medium-high heat and sear the duck breasts, skin-side down, for 7 minutes, reducing the heat to medium-low after 3 minutes.
  • Flip the duck breasts over and cook them for an additional 4 to 5 minutes. Transfer them to a plate and cover it with foil to retain warmth.
  • Pour the rendered duck fat into a clean container and save it for other culinary uses. Turn the heat up to medium and deglaze the skillet with the honey and balsamic vinegar, scraping up the browned bits as the sauce cooks. Simmer the honey vinegar glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt and the ground cinnamon.
  • Return the duck breasts to the pan, turning them a few times to coat them evenly with the honey glaze. Carve them and serve them immediately, garnished with a drizzle of extra glaze and the chopped nuts, if desired.