Must-Try Thanksgiving Mains for a Turkey-Free Feast

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Honey-Glazed Duck Breast

Honey-glazed duck with orange and thyme combines the rich, savory flavor of crispy duck breast with a beautiful balance of sweet honey glaze and bright citrus. Fresh thyme adds an earthy aroma, enhancing the sweetness of the honey and the tanginess of orange for a perfectly layered flavor profile. Serve alongside wild rice, roasted vegetables, or a fresh arugula salad to complete this show-stopping dish that is sure to impress.

Ingredients (for 4 servings):

• 4 duck breasts
• Salt and pepper, to taste
• 2 tbsp olive oil
• ¼ cup honey
• Zest of 1 orange
• ¼ cup freshly squeezed orange juice
• 1 tbsp fresh thyme leaves
• 1 tbsp balsamic vinegar (optional, for extra depth)

Instructions:

1. Prepare the duck breasts: Pat duck breasts dry with paper towels. Score the skin in a crosshatch pattern without cutting into the meat. Season generously with salt and pepper on both sides.
2. In a cold, large skillet, place the duck breasts skin-side down. Turn the heat to medium, allowing the fat to render slowly, which will help the skin become extra crispy. Cook for 6-8 min. until the skin is golden and crisp. Flip the duck breasts and cook for an additional 3-5 min. for medium-rare, or to your preferred doneness.
3. Remove duck breasts from the skillet and transfer to a plate. Tent loosely with foil and allow to rest while preparing the glaze.
4. In the same skillet, remove excess duck fat, leaving about 1 tbsp in the pan. Add the honey, orange zest, orange juice, thyme leaves, and balsamic vinegar (if using). Stir and cook over medium heat for 2-3 min., until the mixture has thickened slightly.
5. Place the duck breasts back into the skillet, spooning the honey-orange glaze over them to coat. Cook for another 1-2 min., basting with glaze until it clings to the duck.
6. Slice the duck breasts and arrange on plates. Drizzle with any remaining glaze from the skillet.