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Duck Breast with Balsamic, Honey & Ginger Reduction

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I don't know what it is about duck, but I am hooked! Perhaps because it is hard to get over here, and you know how we always want what we can't have, or because it just has a great, rich, meaty, addictive flavor.  Whatever it is, I wish I could eat duck more often.  
 
Especially duck prepared like this. With a simple balsamic, honey and ginger reduction. So easy. So flavorful. So addictive. Try it. You'll see.
 
Duck Breast with Balsamic, Honey & Ginger Reduction
Serves 2
 
1 Duck Breast (about 400 grams)
3/4 cup Balsamic Vinegar
2 tbsp Honey
1 tbsp Fresh Grated Ginger
 
Score the duck breast by using a knife to cut diagonal lines about 1 cm apart through the skin and the fat, then cutting another set of lines at a 90 degree angle.
 
Heat a pan. Cook the duck breast skin side down on medium low heat, draining the fat every so often (you can reserve this fat to make yummy sauteed vegetables or potatoes later!). After about 10 minutes, turn the breast over and cook for another 3-4 minutes. Remove the breast from the pan and set aside.
 
In the same pan over medium- low heat, add the balsamic vinegar. Stir in the honey and fresh ginger. Let cook for a couple of minutes until the sauce thickens.
 
Put the duck breast into the pan and turn just to coat in sauce. Remove the duck breast to a cutting board and let rest for about 5 minutes before slicing.