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Duck breast with honey

Carrot and orange salad


Total: 30 min


10 min


20 min


1 serving
  • 100 g Duck magret
  • 2 Carrots
  • 2 Shallots
  • 0.5 orange
  • 15 mL balsamic vinegar
  • 15 mL liquid honey
  • 15 mL Olive oil
  • 40 mL orange juice
  • 1 pinch Salt
  • 1 pinch Pepper


  • Snip the fat side of the breast in a crisscross pattern
  • Cook on the fat side in a dry and hot frying pan.
  • After 5 minutes, remove 1 tablespoon of the released fat and continue cooking.
  • Peel and chop the shallots.
  • Add to the pan and cook for 5 minutes.
  • Flip the breast and cook for another 6 minutes.
  • Remove from heat and set aside in a warm place.
  • In the meantime, peel the carrots.
  • Grate and season with 1 tablespoon of olive oil and the juice of half an orange.
  • Add salt, pepper and mix.
  • Put the vinegar and the honey in the frying pan.
  • Deglaze by grating the pan bottom with a wooden spoon.
  • Top the duck breast with this mixture and set aside in a warm place.
  • Serve the duck breast with honey warm along with the carrot and orange salad.

Recipe tips

  • Tasty food is not necessarily fat food! Use herbs and seasonings to spice up your meals.