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One-Pan Herb-Crusted Duck Breast with Roasted Fennel and Orange Glaze

Name: One-Pan Herb-Crusted Duck Breast with Roasted Fennel and Orange Glaze
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Cuisine: European-Inspired
Ingredients: 2 duck breasts, skin on (about 6 oz each); 1 large fennel bulb, sliced into ½-inch wedges; 2 tablespoons olive oil, divided; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 teaspoon garlic powder; Salt and freshly ground black pepper, to taste; 1 large orange, zested and juiced; 2 teaspoons honey; 1 tablespoon balsamic vinegar; 1 clove garlic, minced; Fresh parsley, chopped (for garnish)

By PanPotPlates Editorial TeamPublished May 6, 2026

European-Inspired 35 mins onepaneasyfamilydinnerlowcarbflavorfulquickweeknightroastedseasonal

One-Pan Herb-Crusted Duck Breast with Roasted Fennel and Orange Glaze with measured ingredients, 35-minute timing, 2-serving yield, and step-by-step instructions for one-pot, one-pan, skillet, casserole, and sheet-pan recipes.

Prep 10 min

Cook 25 min

Total 35 min

Servings 2

Difficulty easy

Cuisine European-Inspired

Ingredients

Servings 2

2 duck breasts, skin on (about 6 oz each)
1 large fennel bulb, sliced into ½-inch wedges
2 tablespoons olive oil, divided
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 large orange, zested and juiced
2 teaspoons honey
1 tablespoon balsamic vinegar
1 clove garlic, minced
Fresh parsley, chopped (for garnish)

Ingredients for One-Pan Herb-Crusted Duck Breast with Roasted Fennel and Orange Glaze

Instructions

Preheat your oven to 400°F (200°C).
Score the duck breast skin in a crisscross pattern without cutting into the meat. Season both sides generously with salt, pepper, thyme, rosemary, and garlic powder.
Heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat.
Place duck breasts skin-side down and sear for 5-7 minutes until the skin is golden and crispy. Flip and sear the other side for 2 minutes. Remove the duck and set aside temporarily.
Add fennel wedges to the skillet, drizzle with the remaining 1 tablespoon olive oil, and season with salt and pepper. Distribute evenly around the pan.
Return the duck breasts to the skillet, skin side up, positioned on top of fennel wedges.
Transfer the skillet to the oven and roast for 10-12 minutes for medium-rare, or longer if desired.
While roasting, combine orange juice, zest, honey, balsamic vinegar, and minced garlic in a small saucepan over medium heat.
Simmer the orange glaze until slightly thickened, about 5 minutes, stirring occasionally. Remove from heat.
Once cooked to your liking, remove the skillet from the oven and let the duck rest for 5 minutes.
Slice duck breasts across the grain and drizzle with the orange glaze over the duck and fennel.
Garnish with fresh parsley and serve warm.