Duck Breast with Whisky and Spice Sauce

  • Preparation 30 MIN
    Cooking 30 MIN
  • Servings 4






  1. With the rack in the middle position, preheat the oven to 350°F (180°C).
  2. In a saucepan over medium-high heat, soften the onions in the honey until the honey starts to caramelize. Deglaze with the whisky and flambé, if desired. Add the chicken broth, peppercorns, star anise and clove, bring to a boil and let reduce by half. Season with salt. Remove the start anise and clove. Compost the aromatic.
  3. In a small bowl, using a fork, mix together the butter and flour, if desired. Whisk the flour and butter mixture into the sauce. Set aside.


  1. Using a sharp knife, remove some of the duck fat so only a thin layer remains, if desired. Score the fat in a criss-cross pattern without cutting into the meat. Season with salt and pepper.
  2. In an ovenproof skillet over medium-low heat, brown the duck breasts, fat side down, with the garlic and thyme, for 12 to 15 minutes or until the fat is crispy. Remove the rendered fat from the skillet. Flip the duck breasts and bake in the oven for 5 to 7 minutes for a rare doneness. Transfer the duck to a plate, cover with foil and let rest for 5 minutes. Remove any rendered fat from the skillet and deglaze with the sauce.
  3. On a work surface, slice the duck. Serve the duck with mashed potatoes and vegetables, if desired. Drizzle with the sauce.


To impart a maple flavour to this recipe, replace the honey with maple syrup and use maple whisky.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.