If you’ve never tried making seared duck breast at home, now’s the time. It has quietly become one of the more affordable “fancy” proteins at the grocery store, and it’s every bit as simple to cook as a pan‑seared steak. I like to prepare it medium‑rare with golden fried shallots and a rich balsamic‑honey glaze. Serve it with creamy mashed potatoes or a crisp green salad. It’s one of my favourite go‑to dinners, and despite the rising cost of everything else, it still feels like a luxurious treat without the luxury price.
Ingredients
- 1 whole duck breast
- kosher salt and fresh ground black pepper
- 2 large thinly sliced shallots
- 2 tbsp balsamic vinegar
- 1 tbsp honey
Instructions
- Remove duck breast from refrigerator an hour before preparing.
- Cut a diamond pattern in the fat side of 1 whole duck breast and season with kosher salt and fresh ground black pepper on both sides. Set aside for an hour before cooking.
- Heat a small skillet over medium heat for one to 2 minutes and add the seasoned duck.
- Cook for about 8-10 minutes without disturbing or until the fat side has turned a golden brown.
- Flip the duck breast and cook for another 5 minutes then turn the duck on its side and cook for one minute, then switch sides and cook for another minute to brown both sides.
- Remove duck to a platter and tent with aluminum foil.
- Drain all but about 1 tablespoon of the fat from the pan (reserve remainder for another use) and add 2 large thinly sliced shallots. Toss to coat evenly and fry until lightly golden, about 3-4 minutes. Transfer to a plate and keep warm.
- Increase heat to medium high and add 2 tbsp balsamic vinegar and reduce to about 1/2 then add 1 tbsp honey and stir to combine. Remove from heat.
- Transfer duck to a cutting board and cut into 1" slices. Drizzle serving plates with the balsamic reduction, top with sliced seared duck and top with crispy fried shallots.
