Ingredients: Per 4 servings
- 1 ¾ lb duck breast
- salt and pepper to taste
- 1 onion
- 2 cloves of garlic
- 1 tablespoon honey
- 2 tablespoons Academia Barilla Balsamic Vinegar of Modena
Start by placing the duck breast on a clean work surface.
Using a pair of tweezers, carefully remove any remaining feathers.
Trim the breast of any excess fat and skin, giving the breast a nice, even shape.
Carefully make small incisions in the skin so that the meat cooks evenly.
Season both sides with salt and pepper.
Place a nonstick frying pan over high heat.
Once hot, sear the duck breast, skin side down.
The fat in the skin will melt, helping to cook the rest of the breast without adding additional fat.
Once the skin is golden, flip it over and let brown.
In the meanwhile, quarter the onions and add them to the pan.
Also add 2 unpeeled garlic cloves, so that they don’t burn during cooking, the sage, thyme and rosemary.
If you want, you can also add the fat and skin trimmings from before.
This will help to make a nice sauce.
At this point, place the duck breast in 375 degree F oven for 13 to 15 minutes, depending on the size of the breast.
Once the breast is cooked, wrap it in aluminum foil to keep it warm while it rests and you prepare the sauce.
Remove the excess fat from the frying pan and return the pan to the heat, adding the honey and balsamic vinegar to the herbs.
Reduce for 1 minute, then remove the pan from the heat and pass the sauce through a strainer.
Press down lightly on the herbs to extract their aromas.
Now, the sauce is ready.
Plate the duck by removing it from the foil and slicing.
Drizzle with the sauce and serve with a salad or other vegetables.