Duck seems like a fancy schmancy restaurant fare but really it’s easy peasy home cookin. This recipe is a great intro to cooking duck. I cook duck breasts in a deep stock pot to cut down on the duck fat splatter clean-up. Break out your best balsamic for this recipe. The beauty of duck breast is it takes less than 20 minutes, so it is great for a weeknight or busy weekend.
1 muscovy duck breast (about 10 – 12 oz)
2 TBSP lime juice
2 TBSP balsamic vinegar
2 TBSP honey
Salt and pepper
Using a sharp knife, cut a crosshatch pattern into the duck fat, you want the depth of your cut to be just shy of the meat. When done you should have a diamond patter about 1/4 inch wide. Salt and pepper the duck on both sides.
Heat your pan over medium high heat until hot. Add duck skin side down and cook for 9 minutes until crispy and brown. Turn over and cook 3 more minutes. Remove to a cutting board and tent with foil.
Pour off all but 2 tsp fat, heat over medium high heat and stir in lime juice, balsamic and honey. Cook for about 2 minutes until reduced by 1/2 and remove from heat.
Thinly slice duck and drizzle with sauce.
Serves 2. This recipe is easily doubled.