Oven Roasted Duck with a Raspberry Honey Sauce

One of the best inventions (if you can call it that) nature has brought with itself is honey. In any form, in any meal, in chapstick, in skin cream, in a hair mask – it always seems to find its place successfully. I completely understand and support it being the most important food in Winnie-the-Pooh’s universe.
My father’s family used to have beehives up on an Alp when he was a child (how Swiss, right?), yielding over a yearly supply of the golden goodness. We regularly try to inspire him to set one up again masking it as a new retirement project…. so far we have failed. On a recent road trip along the West Coast I came across an amazing shop revolving around bee keeping and honey in Portland, OR. I almost took the invisible project a step further by buying all the essentials for a DIY beehive… lucky for my father the only item I left the store with was a honey-inspired cookbook. And here you have it, a twist on one of their recipes – duck and honey are a great couple. Let me know what you think!

Oven Roasted Duck with a Raspberry Honey Sauce


inspired by The Fresh Honey Cookbook

Serves 4

You’ll need

3 duck breasts, ca. 1000g in total
10 tablespoons of runny honey
1/2 cup of fresh or frozen raspberries
salt & pepper to taste
a large dollop of butter

  1. Start by preheating the oven to 80°C fan assisted.
  2. Next prepare your duck by slicing away extra fat/skin and score the fat with a sharp knife. Season with salt & pepper.
  3. In a large frying pan, melt a small amount of butter over high heat and sear the duck breasts, skin side down, for 2-3 minutes. Turn over and sear until browned all the way around. Place into your oven and bake for about 45-50 minutes, until done to desired finish.
  4. Meanwhile, to create your sauce, combine the honey, raspberries and about 4 tablespoons of fat from your frying pan in a small pot. Bring to a boil, simmer and allow to thicken. Season with salt & pepper.
  5. Once the duck is done, remove from the oven, wrap in foil and set aside to rest for about 6-8 minutes.
  6. Slice and serve topped with your sauce along side a fresh salad or, as I decided, a mushroom risotto.

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