French Honey-Lacquered Duck Breast
A classic French-inspired duck dish features pan-seared duck breast finished with a sweet and tangy honey balsamic glaze.
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Instructions
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Preheat a large skillet over medium-high heat.
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Cut shallow slits into the duck breast skin, avoiding the flesh.
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Season both sides of the duck with salt and pepper.
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Sear the duck breasts, skin-side down, for 3 minutes.
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Reduce heat to medium-low, flip, and cook for an additional 4 to 5 minutes.
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Transfer duck to a covered plate to keep warm.
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Pour off rendered fat, then increase skillet heat to medium.
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Deglaze the skillet with honey and balsamic vinegar, scraping up browned bits.
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Simmer the glaze for 2 to 3 minutes until slightly thick, then season with a dash of salt.
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Return the duck to the pan, turning to coat evenly with the glaze.
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Carve and serve immediately, optionally garnished with extra glaze and chopped nuts.