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Duck breast in honey and balsamic glaze

This duck breast in honey and balsamic glaze is perfect for a laid-back dinner party - either as a starter or as the main course. For a starter, serve it with leafy green salad and crusty bread; for a main course, with mashed potatoes and braised red cabbage.
Print Recipe
Prep Time 2 minutes
Cook Time 15 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 2 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 duck breast fillet with skin
  • Salt and pepper
  • 3 Tbsp honey
  • 4 Tbsp balsamic vinegar
  • Chopped walnuts optional

Method
 

  1. Cut small slits in the skin of the duck breasts, making sure the flesh is not damaged. Season with salt and pepper.
  2. Heat a heavy based (preferably iron) frying pan and put the duck breasts into it skin-side down. Sear them for a couple of minutes, then turn the heat down and fry for another 5 minutes. Turn them over and cook for a further 3-5 minutes, depending on how well-done you like your duck. Transfer them to a plate and rest under cover.
  3. Pour the duck fat away (keep this for cooking other dishes) then add the honey and balsamic vinegar. Using a wooden spoon scrape up all the browned bits and reduce the sauce to a thick syrup. This will take about 2-3 minutes.
  4. Return the duck breasts back to the pan, coat them evenly with the glaze by turning them around a few times.
  5. Put the glazed duck breasts onto a plate and slice them diagonally.
  6. Serve them with the remaining syrup - and chopped walnuts if you like.