Notes

• For perfect Entenbrust, pat the skin side dry, sear crispy over medium heat, then finish in the oven for an irresistible texture.
• To add a special touch, try limes or grapefruit instead of oranges for the marinade, for a fresh, tangy note.
• Store cooked duck breast in an airtight container without sauce to keep the skin crispy; it can be refrigerated for up to three days.
• Reheat cooked duck breast in the oven for a few minutes at low temperature.
• Use a meat thermometer to ensure the duck breast is perfectly cooked and avoid a dry result.
• Let the duck breast rest for about 10 minutes before placing it in the oven (if finishing there) or before slicing; this helps lock in the juices.
• Experiment with different honey varieties: acacia honey for a mild taste, or lavender honey for more depth.
• Serve with fresh vegetables, roasted vegetables, potato gratin, a fresh salad, or steamed broccoli.
• The marinade can be prepared the day before. The duck breast should be freshly seared for best texture and flavor. Sides can also be prepared in advance.
• If you don’t want to use honey, alternative sweeteners like agave syrup or maple syrup can be used, ensuring they aren’t too liquid to maintain glaze consistency.