Balsamic and honey glazed duck breast

Balsamic and honey glazed duck breast

INGREDIENTS:
2 duck breast (duck magret)
salt
black pepper

For the sauce:
3 tablespoons white wine
2 tablespoons balsamic vinegar
2 tablespoons honey
black pepper
salt

PREPARATION:
Rinse the duck breasts and dry them using kitchen paper. Make fine diagonal cuts into the skin, several mm deep. Follow up with cross cuts in the other direction as shown below.

Balsamic and honey glazed duck breast

The sauce
Mix all the ingredients and stir to combine them.

Put the duck breasts in a heated dry pan (skin facing down). Cook over medium heat for about 6-7 minutes until the skin begins to brown and then turn them around. Cook for another 3-4 minutes. Add the sauce and cook for another few minutes, turning the magret around so that the sauce covers them it from all sides. Once the sauce has thickened remove from the heat. Serve the magret cut in slices with the sauce.

Balsamic and honey glazed duck breast

Balsamic and honey glazed duck breast