Seared Duck Breast with Balsamic Reduction

Instructions

1. Step 1

   Pat the duck breasts dry. On a cutting board, score the skin in a shallow crosshatch pattern without cutting into the meat.

   Ingredients used: 2.0 piece Duck Breast

   Cookware: Chef Knife, cutting board

2. Step 2

   Season both sides of the duck with the salt and black pepper. Set the breasts skin-side down in a cold skillet, then place it over medium heat.

   Ingredients used: 2.0 gr Black Pepper, 5.0 gr Salt

   Cookware: large skillet

3. Step 3

   Cook skin-side down until the fat has rendered and the skin is deeply browned and crisp.

   Timer: 12 min (fixed)

   Cookware: large skillet, tongs

4. Step 4

   Turn the breasts and cook the flesh side until the thickest part reaches 74°C.

   Timer: 7 min (fixed)

   Cookware: instant-read thermometer, large skillet, tongs

5. Step 5

   Transfer the duck to a clean plate and let it rest.

   Timer: 5 min (fixed)

   Cookware: plate, tongs

6. Step 6

   Carefully pour off the rendered fat, leaving a thin coating in the skillet. Return the skillet to medium heat, add the shallot, and cook until softened.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 piece Shallot

   Cookware: large skillet, wooden spoon

7. Step 7

   Add the garlic and stir just until fragrant.

   Ingredients used: 4.0 gr Garlic

   Cookware: large skillet, wooden spoon

8. Step 8

   Add the balsamic vinegar, chicken stock, honey, and thyme. Simmer over medium heat until reduced by about half and lightly syrupy.

   Timer: 9 min (fixed)

   Ingredients used: 120.0 ml Balsamic Vinegar, 120.0 ml Chicken Stock, 15.0 gr Honey, 3.0 piece Thyme

   Cookware: large skillet, wooden spoon

9. Step 9

   Discard the thyme. Reduce to low heat and stir in the cold butter until the sauce is smooth and glossy, then remove the skillet from the heat.

   Timer: 1 min (fixed)

   Ingredients used: 20.0 gr Butter

   Cookware: large skillet, wooden spoon

10. Step 10

    Slice the rested duck breasts across the grain and serve with the balsamic reduction spooned over them.

    Cookware: Chef Knife, cutting board, plate