This is by far one of our favorite ways to eat waterfowl. We make it with both duck and goose and it's equally good both ways.
4 Duck Breasts or 2 Goose Breasts SKIN-ON (smaller ducks like Wood Ducks you'd probably want six)
6 Tbs Honey
2 Tbs Soy Sauce or Coconut Aminos
2 minced Garlic cloves (or a heaping tsp of jarred minced garlic)
4 tsp of Five-Spice Powder (Matt doesn't like the licorice flavor so I omit this on his half)
Heat your oven to 400 degrees. In a baking pan (I usually use an 8x10) whisk all the ingredients (except the meat and Five-Spice) together until it's mixed well. Put the breasts in and toss them all around in the sauce, ending with them skin-side up. Sprinkle with the Five-Spice if using. Cook for about 6 minutes, remove and baste with the sauce, then put back in the oven for about another 5 or 6 minutes or until done to your liking. Duck should be cooked rare/medium rare (as you can see in the picture) but it's really personal preference. After you take it out of the oven let it sit for a few minutes, then slice thin and drizzle the juices on top.
4 Duck Breasts or 2 Goose Breasts SKIN-ON (smaller ducks like Wood Ducks you'd probably want six)
6 Tbs Honey
2 Tbs Soy Sauce or Coconut Aminos
2 minced Garlic cloves (or a heaping tsp of jarred minced garlic)
4 tsp of Five-Spice Powder (Matt doesn't like the licorice flavor so I omit this on his half)
Heat your oven to 400 degrees. In a baking pan (I usually use an 8x10) whisk all the ingredients (except the meat and Five-Spice) together until it's mixed well. Put the breasts in and toss them all around in the sauce, ending with them skin-side up. Sprinkle with the Five-Spice if using. Cook for about 6 minutes, remove and baste with the sauce, then put back in the oven for about another 5 or 6 minutes or until done to your liking. Duck should be cooked rare/medium rare (as you can see in the picture) but it's really personal preference. After you take it out of the oven let it sit for a few minutes, then slice thin and drizzle the juices on top.