Duck Breast with Balsamic Vinegar
November 15, 2016 Comments
- 15 minutes
- 20 minutes
Make an elegant meal with duck, a healthy and nutritious alternative to other meats because the fat is almost all in the skin and contains fewer calories than many cuts of beef. You' d never know it, though. Enjoy the sweet honey-balsamic flavor as it melds deliciously with rosemary, sage and thyme.
Trim the breast of any excess fat and skin. Take care to ensure the breast has an even shape.
Score the skin (without going all the way through) to help ensure the meat cooks evenly.
- Season both sides with salt and pepper.
- Place the duck breast, skin side down, in a hot frying pan to sear.
Add the onions and stir frequently to prevent burning. Also add 2 unpeeled garlic cloves, the sage, thyme and rosemary.
- Once the skin of the first side is browned, turn the breast over and brown the other side.
- Place the duck breast and onions in a preheated 375 degree oven until internal temperatures reaches 160 degrees (12-15 minutes depending on the side of the breast)
- Leave the herbs and some of the fat in the pan for use making the sauce.
- Remove the duck from the pan and wrap in aluminum foil to keep it warm while it rests and you make the sauce.
- Sauce: Reheat the frying pan and add the honey and balsamic vinegar.
- Cook for 1 minute to reduce the sauce. Strain the sauce to remove herb pieces. Remove the duck from the foil, slice it and drizzle it with sauce.
Create Your Display Name