Barbary Duck with Honey Recipe

a Valentine's heart made from mini cakes
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 Updated 18/10/2015

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Duck makes a very special meal since it is not often eaten. Therefore it is ideal for a Valentine's Day treat.

You may be interested to try this suggested menu:

Starter - Avocado Hearts with Prawn Filling and Raspberry Vinaigrette
Main Course - Barbary Duck with Honey
Dessert - Coeur a la Crème


  • 2 Barbary duck breasts
  • 2 tablespoons runny honey
  • 4 tablespoons stock
  • 4 tablespoons red wine
  • seasoning to taste
  • 1 tablespoon melted butter or oil
(see measure conversions for more information on quantites)


  1. Brush the duck skin with the honey and season well.
  2. Heat the butter in a frying pan and, when it is foaming, add the duck breasts, skin side down.
  3. Cook until the skin is golden brown then turn and continue to cook until done to taste.
  4. Duck is best still slightly pink, don't over cook or they will be tough.
  5. Remove from the pan and keep warm.
  6. Add the wine to the pan juices and stir well.
  7. Add the stock and reduce a little.
  8. Slice the duck breasts and arrange in a fan on a warm plate.
  9. Pour the sauce around and garnish with a little heart shaped potato cake, made by pressing finely grated raw potato into a heart shaped pastry cutter in a hot frying pan containing oil.
  10. When the first is shaped, carefully remove the cutter and shape another one.
  11. Cook until crisp on one side, then turn and cook on the other.
  12. Drain well and serve very hot with the duck and broccoli.

Prep Time: 5 minutes

Cook Time: 10 minutes

Yield: 2 portions


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