Honey and Balsamic Duck Breast

Crispy, rendered skin protecting a tender, pink center. A short, glossy sauce provides a sharp balance to the rich duck fat.

• Prep time: 10 min
• Cook time: 15 min
• Difficulty: Medium
• Calories: 650
• Protein: 33 g
• Carbs: 10 g
• Fat: 53 g

Ingredients

• 720 g Duck breast ( trimmed )
• 2 tbsp Honey ( liquid )
• 4 tbsp Balsamic vinegar
• 2 pinch Fleur de sel
• 2 pinch Black pepper ground
• 2 piece Thyme optional ( fresh sprig )

Instructions

1. Preparing the duck

   Using the tip of a knife, score the duck skin in a crosshatch pattern without cutting into the meat. The fat must be deeply incised to render evenly.

2. Searing skin side

   Start cooking in a cold pan, skin side down. Let the fat render over medium heat until the skin is golden and crispy. Regularly pour off the excess fat.

3. Cooking meat side

   Flip the duck. Sear the meat side for 2 to 3 minutes. The meat should feel springy to the touch for a medium-rare finish.

4. Resting the meat

   Remove the duck and wrap loosely in foil. Let it rest for 5 minutes so the juices redistribute and the meat tenderizes.

5. Deglazing

   Discard the remaining fat, deglaze the pan with balsamic vinegar and honey. Reduce until the sauce coats the back of a spoon. Return the duck for 30 seconds to glaze it.

Chef's tips

• Never pierce the meat with a fork; use tongs to keep the juices inside.
• Starting in a cold pan is the secret to rendering the fat without burning the skin.

Storage

Duck breast should be eaten immediately. Leftovers can be sliced cold for a salad the next day.