Roast duck breast in red wine sauce

Preparation Time:

10 mins (excluding the marinade)

Cooking Time:

25 mins



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A decadent and rich sauce to accompany a beautiful roast duck breast served with vegetables of your choice or maybe just a salad. Healthy and delicious.


  • 4 Duck breasts
  • 2 tbsp Soy sauce
  • 2 Spring onions, finely sliced
  • 1 Clove of garlic, finely chopped
  • 200ml red wine
  • 1 tbsp balsamic vinegar
  • 2 tbsp Runny honey
  • Sea salt and freshly-ground black pepper


  1. Score the duck fat with a sharp knife and then coat with the soy sauce. Cover and refrigerate overnight to marinate the duck fat. Allow to come to room temperature before cooking.
  2. Bring an oven up to 200C. Season the duck with salt and pepper and then place the duck skin down on a baking tray. Place in the over and cook for about 8 mins before turning and cooking for a further 8 mins. Remove from the oven, cover with tinfoil and rest for up to 10 mins.
  3. Bring a frying pan to a medium heat. Pour off (collect) the duck fat into the frying pan. Add the spring onions and garlic to the frying pan and cook for 1-2 minutes, stirring occasionally. Add the wine, balsamic vinegar and runny honey. Now increase the heat and reduce down until syrupy.
  4. Slice the duck breast into 5mm thick slices and serve coated in the sauce with vegetables of your choice.