Honey-Orange Duck Frittata

Provided by: Indiana State Poultry Association

Featuring tender duck, green onions and cheese mixed with eggs, a Honey-Orange Duck Frittata is a decadent and flavorful addition to breakfast or brunch.

  • Serves 6
  • Total Time: 1 hour
  • Preparation Time: 10-15 minutes
  • Cook/Bake Time: 45 minutes


  • 2 - 7.5 ounces duck breasts, thawed
  • 2 tablespoons honey
  • Zest of 1 orange
  • 8 large eggs
  • 1/2 cup half and half or whole milk
  • 1/2 cup sliced green onions
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon salt
  • 1 cup smoked cheddar or gouda cheese, shredded, divided


  • Preheat oven to 375°.


  • Score the skin of the duck breasts, taking care not to puncture the meat. Heat a heavy, large nonstick oven-proof skillet over medium heat until hot. Place duck in skillet skin-sides down. Cook 8-9 minutes or until skin is crisp and golden brown. Turn duck; continue cooking 3 minutes.
  • Drizzle duck with honey and sprinkle with orange zest.
  • Transfer duck to a small baking sheet, reserve drippings in skillet. Bake duck 8-10 minutes or until internal temperature of duck reaches 155°. Transfer duck to carving board and let stand until cooled, 10-15 minutes, internal temperature of duck will rise to 160°. Remove skin from duck, discard the skin or save it to make cracklings for another dish. Cut the duck meat into 1/2-inch pieces; set aside. 
  • Meanwhile, preheat broiler. Beat eggs in a large bowl. Beat in half and half, green onions, salt and pepper. Stir in duck and 1/2 cup of cheese. 
  • Measure drippings in skillet. If there are less than 2 tablespoons of drippings, add duck fat or butter to equal 2 tablespoons. Place skillet over medium-high heat until drippings are hot. Add egg mixture; cook without stirring until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, 4-5 minutes. 
  • Sprinkle remaining 1/2 cup cheese over egg mixture; transfer to broiler. Broil 5-6 inches from heat source for 2-3 minutes or until eggs are set and cheese is melted and golden brown.
  • Cut into wedges. Serve warm or at room temperature.

Nutrition Information

Per serving: 1/6 of recipe

Calories: 230

Total fat: 14 g
Saturated fat: 6 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g

Cholesterol: 277 mg
Sodium: 361 mg
Carbohydrates: 9 g
Fiber: 0 g
Sugar: 7 g
Protein: 17 g
Vitamin A: 114 mcg
Vitamin D: 1 mcg
Folate: 34 mcg
Choline: 207 mg
Calcium: 192 mg
Iron: 2 mg
Potassium: 171 mg

This recipe is a good source of vitamin A and an excellent source of choline and protein.


Substitute boneless chicken thighs for the duck.

Indiana State Poultry Association