Fer Feefo The Boujee Bocket Recipe
Make Fer Feefo The Boujee Bocket Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Duck Breast
Begin by scoring the skin of the duck breast in a crosshatch pattern, being careful not to cut into the meat. Season both sides generously with salt and black pepper.
- 2
Sear the Duck Breast
In a large skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down and sear for approximately 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare. Remove from heat and let rest.
- 3
Prepare the Glaze
In the same skillet, add minced garlic cloves and fresh thyme, cooking until fragrant, about 1 minute. Then, add honey and balsamic vinegar, stirring to combine. Allow the glaze to simmer for 3-4 minutes until slightly thickened.
- 4
Toss the Salad
In a large bowl, combine mixed greens, crumbled feta cheese, and walnuts. Drizzle with olive oil, a pinch of salt and pepper, and toss gently to combine.
- 5
Slice and Serve
Slice the rested duck breast thinly and arrange it over the salad. Drizzle the balsamic glaze over the top and serve immediately.