Pan fried duck breasts are glazed with an Asian inspired honey soy glaze and served with a vibrant beetroot puree and crunchy stir-fried broccoli.


  • 1 x 200g duck breast

  • 250g beetroot

  • 180g broccoli

  • 10g sesame seeds

  • 2 tbsp honey

  • 2 tsp red wine vinegar

  • 1 tsp dried chilli

  • 1 tbsp soy sauce

  • 1 tsp cumin seed

  • 2 tbsp red wine vinegar

  • 50ml chicken stock


  • 1.

    For the glaze, combine the cumin seed, chilli, soy sauce, half the vinegar and half the honey in a bowl.

  • 2.

    Fry the duck skin side down for 7 minutes until golden in colour.  Flip the breast and glaze before placing in the oven at 180c for 4 more minutes, reserving a little of the fat from the pan.

  • 3.

    Liquidise the beetroot with the remaining honey and vinegar, adding the chicken stock.  Pass through a sieve to achieve a sauce-like consistency.

  • 4.

    Stir fry the broccoli in the reserved duck fat and sprinkle in the sesame seeds. Remove the duck from the pan and rest for 2 minutes.

  • 5.

    Serve the duck breast with the beetroot puree, stir fried broccoli and a few slices of beetroot.

Nutritional information

Nutritional analysis per serving (1 servings)

  • Energy 530kj
  • Fat Total 12g
  • Saturated Fat 2g
  • Protein 35g
  • Carbohydrate 77g
  • Sugar 56g
  • Sodium 1277mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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