Duck Breast Recipe
Served with seasonal fruit and white balsamic reduction, the duck breast is tender and flavorful, with sunflower seeds providing a sweet and savory crunch.
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Ingredients
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Duck Breast and Sauce
Method
Cooking Instructions
- 1
Prepare the Duck
Score the skin of the duck breasts in a crosshatch pattern, being careful not to cut into the meat. Season both sides with salt and black pepper.
- 2
Cook the Duck
Place the duck breasts skin-side down in a cold skillet. Turn the heat to medium and cook for about 6-8 minutes, allowing the fat to render and the skin to become crispy. Flip the breasts and cook for an additional 3-4 minutes to your desired doneness. Remove from heat and let rest for 5 minutes.
- 3
Make the White Balsamic Reduction
In a small saucepan, combine the white balsamic vinegar and honey. Bring to a simmer over medium heat and let it reduce by half until it thickens slightly. This should take about 10 minutes.
- 4
Prepare the Seasonal Fruit
While the sauce is reducing, chop the seasonal fruit into bite-sized pieces and lightly toss with a pinch of salt.
- 5
Plate and Serve
Slice the rested duck breasts and arrange them on a plate. Drizzle with the white balsamic reduction and top with seasonal fruit and sunflower seeds for garnish.
