Duck breast with honey & balsamic vinegar
- 2 large duck breasts
- 6 shallots
- 10 cl balsamic vinegar
- 1 tablespoon honey
1. Remove the excess fat from the side of the duck breasts but leave the duck fat on top. Using a sharp kitchen knife, make cross-shaped cuts in the duck skin down to the flesh. Season with salt and pepper.
2. Heat a large nonstick skillet without fat. When it is hot, place the duck breasts on the skin side. Leave them to cook for 5 to 10 minutes, basting the meat with the melted fat from the duck breast. Remove the duck breasts.
3. Drain off the excess fat and put the duck back into the pan, this time on the flesh side. Continue cooking the duck breast for about 5 min. Remove them from the heat and keep them warm by wrapping them in aluminium foil.
4. Peel the shallots and chop them. In the same pan, sauté the shallots for 5 min. Deglaze with balsamic vinegar. Using a wooden spatula, scrape the cooking juices from the bottom of the pan. Add the honey and bring to the boil for 1 min. Cut the pan-fried duck breasts into slices and coat them with the sauce before serving. Serve them with the fresh pasta.
Ready to eat!