Roasted Duck Breast with Honey and Spices (La Bouteille d’Or)

Magret de canard - Bouteille d-or

For 2 persons


1 duck breast (360 g)

1 half-teaspoon ground cinnamon

1 star anise

1 cinnamon stick

1 pinch crushed pepper

3 tablespoons honey

15 cl meat broth

Fine salt



Heat the honey in a pan over high heat; add all the spices.

Heat 2 to 3 min, the time that it takes for the honey to caramelize slightly.

Pour the meat broth into the honey and let it reduce until you obtain a sauce.


Cooking the duck:

Crisscross the breast skin with deep cuts, then season with fine-grain salt.

Place the duck breast, skin side down, into a hot pan.

Brown well and turn, cooking the duck 2 minutes on each side.



Cut into slices, arrange on plate, pour the sauce over, and serve.

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