Lacquered Duck Breast

This irresistible honey-lacquered duck breast is surprisingly easy to prepare, yet makes a stunning showpiece hors d’oeuvre for guests. Pair the succulent, honey-glazed duck with vibrant steamed vegetables and a decadent gratin for a beautifully contrasted, special-occasion meal. Don’t miss our tips on choosing the perfect duck breasts.

by Nina L. Palmer

Nina L. Palmer

Nina Palmer is a recipe developer and editor for Eatwell101 since 2013. She is passionate about food and culture and specializes in sweet recipes, desserts, baking, as well as developing editorial content.

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Updated Aug 14, 2025

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Ingredients list for the lacquered duck breast

• Duck breasts
• cornstarch
• Soy sauce
• salt
• Vinegar
• pepper
• honey

How to make lacquered duck breast

Here are the basic steps for this recipe:

• Prepare the marinade – Mix cornstarch, vinegar, salt, honey, soy sauce, and pepper until smooth.
• Marinate duck breasts – Coat duck breasts thoroughly, rest 90 minutes, then refrigerate overnight.
• Sear – Cook flesh side down in a hot pan for 10 minutes.
• Glaze & roast – Brush with soy sauce and roast skin side up in a very hot oven for about 8 minutes.
• Serve – Slice and enjoy warm.

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Lacquered Duck Breast

Author: Nina L. Palmer  |  Servings: 4

Prep Time: PT90M min  |   Cook Time: PT15M min

This irresistible honey-lacquered duck breast is surprisingly easy to prepare, yet makes a stunning showpiece hors d’oeuvre for guests.

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Ingredients

1x 2x 3x

• 4 duck breasts
• 4 teaspoons cornstarch
• 200 ml soy sauce
• salt
• 200 ml of vinegar
• pepper
• 250 ml honey

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Instructions

1. Place the cornstarch in a bowl, then add vinegar, salt, honey, soy sauce, and pepper. Mix well until fully combined. Add the cleaned duck breasts, ensuring they are evenly coated, and marinate for 90 minutes at room temperature. Cover and refrigerate overnight.
2. The next day, cook the duck breasts in a pan, flesh side down, for 10 minutes. Transfer to a large platter and brush generously with soy sauce. Place in a preheated, very hot oven (broil mode is best) and roast for about 8 minutes, skin side up - keep an eye on it!
3. Slice and serve the lacquered duck warm.

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