Mid-August is here! Then the game season starts again for duck. Delicious with a fresh salad, fresh pasta or a fine mousseline. Honey and balsamic go perfectly with duck. Discover here how to make the most delicious honey-balsamic glaze!
Pat the duck breasts dry with a paper towel. Score the skin in a crosshatch pattern without cutting into the meat. Season with salt and pepper.
Place the duck breasts skin-side down in a cold non-stick pan. Cook for 10 minutes until the skin is crispy and golden. Drain the fat, flip the breasts, and cook for another 5 minutes. Remove from the pan, cover with foil, and let rest.
In a bowl, mix the honey, balsamic vinegar, and cayenne pepper. Pour this mixture into the pan used for the duck, and simmer until reduced by half.
Slice the duck breast s and drizzle with the glaze.
Garnish and serve as desired. Enjoy!
