This recipe offers a delightful twist on classic duck breast preparation, combining the rich flavors of honey and balsamic vinegar for a perfect balance of sweetness and tang.
Score the skin of the duck breasts in a diamond pattern, being careful not to cut into the flesh.
Scoring helps render the fat and achieve crispy skin.
Season the duck breasts with salt and black pepper on both sides.
Seasoning enhances the natural flavors of the duck.
Heat a non-stick skillet over medium heat and place the duck breasts skin-side down. Cook until the skin is crispy and golden, about 5-7 minutes.
Cook the duck slowly to render the fat and avoid burning.
Flip the duck breasts and cook for an additional 3-5 minutes, depending on your desired doneness.
Use a meat thermometer to ensure the duck is cooked to your liking.
In a small bowl, mix the balsamic vinegar and honey to create the glaze.
Mix thoroughly to combine the flavors evenly.
Pour the glaze into the skillet and cook for 1-2 minutes, spooning it over the duck breasts to coat them evenly.
Reduce the glaze slightly to intensify the flavors.
Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing thinly.
Resting allows the juices to redistribute, keeping the meat tender.
Serve the sliced duck breasts drizzled with the remaining glaze.
Garnish with fresh herbs for an elegant presentation.
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