DUCK BREAST WITH BALSAMIC GLAZE

 

Learn the secret to a perfectly cooked duck breast by following these simple steps! I love this meat with a fantastic Bordeaux, Saint-Emilion for instance or a Cotes-du-Rhone such as Gigondas. Bon Appétit!

 

Preparation: 10 min; Cooking time: 15 minutes

Serving 2

 

1 duck breast (about 1 pound)

Salt and pepper

4 tbsp of balsamic vinegar

2 tbsp of honey

2 tbsp of Cointreau

 

Put the duck breast on a cutting board and make some oblique cuts with a sharp knife.

Season the meat with salt and pepper on the flesh side only.

Cook the duck breast in a large frying pan with a lid for 10 minutes (skin side first) on medium high heat. Discard the fat. Turn the meat and cook 5 more minutes. Discard the fat again.

Place the meat in a plate and cover with an aluminum foil and let rest for 10 minutes. If you want to keep the meat warm, preheat the oven at 200 F. and turn it off. Place the meat in the oven.

Add the balsamic vinegar to the frying pan and cook for 2 minutes. Add the honey, stir well. Cook 2 more minutes, add the Cointreau and some pepper. Cook a few minutes until the sauce is thickening.

Place the duck breast on a cutting board, skin side up. Cut some oblique slices (1/4 inch thick).

Display the slices into 2 plates and serve with the balsamic glaze.

Enjoy!