Seasonal Recipe of the Week
I love duck. And now that you can buy boneless duck breasts all over town, you should think about adding them to your list of quick and elegant entrees. And to dispel a myth — duck is not fatty, the fat is in the skin and you can remove it if you don't want to eat it. But cooking it with the skin makes it super yummy. Serve with a nice rice dish and a green veg and elegant dinner is served.
2 boneless duck breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons honey
3 tablespoons balsamic vinegar
Optional garnish of chopped nuts
Cut small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper. Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional 4 to 5 minutes. Transfer them to a plate and cover it with foil to retain warmth.
Pour the rendered duck fat into a clean container and save it for other culinary uses. Turn the heat up to medium and deglaze the skillet with the honey and balsamic vinegar, scraping up the browned bits as the sauce cooks. Simmer the honey vinegar glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt.
Return the duck breasts to the pan, turning them a few times to coat them evenly with the honey glaze. Carve them and serve them immediately, garnished with a drizzle of extra glaze and the chopped nuts, if desired. This makes 6 servings.