Pan-Seared Duck Breast with Balsamic Glaze

Instructions

1. Step 1

   Combine the balsamic vinegar, chicken stock, and honey in a small saucepan. Bring to a gentle simmer over medium heat.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 ml Balsamic Vinegar, 60.0 ml Chicken Stock, 20.0 gr Honey

   Cookware: small saucepan, whisk

2. Step 2

   Reduce the mixture over low heat until glossy and thick enough to lightly coat a spoon.

   Timer: 8 min (fixed)

   Cookware: small saucepan, spoon

3. Step 3

   Remove the saucepan from the heat and whisk in the cold butter until the glaze is smooth. Set aside.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Unsalted Butter

   Cookware: small saucepan, whisk

4. Step 4

   Pat the duck breasts dry. Score the skin in a shallow crosshatch without cutting into the meat, then season both sides with the salt and black pepper.

   Timer: 3 min (fixed)

   Ingredients used: 2.0 piece Duck Breast, 1.0 gr Ground Black Pepper, 5.0 gr Salt

   Cookware: Chef Knife, cutting board

5. Step 5

   Place the duck breasts skin-side down in a cold, dry heavy skillet. Set the skillet over medium heat and cook until the skin is deeply browned and much of the fat has rendered.

   Timer: 10 min (fixed)

   Cookware: Heatproof Bowl, heavy skillet, spoon, tongs

6. Step 6

   Turn the breasts and cook over medium heat until the thickest part reaches 74°C.

   Timer: 6 min (fixed)

   Cookware: heavy skillet, instant-read thermometer, tongs

7. Step 7

   Transfer the duck breasts to a clean plate and rest them skin-side up.

   Timer: 5 min (fixed)

   Cookware: plate, tongs

8. Step 8

   Slice the rested duck breasts across the grain and serve with the warm balsamic glaze spooned over or alongside.

   Timer: 2 min (fixed)

   Cookware: Chef Knife, cutting board, spoon