If you’ve never tried making seared duck breast at home, now’s the time. It is surprisingly affordable these days and just 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 favorite go-to dinners and it always feels like a special treat.
Ingredients
- 1 whole duck breast
- kosher salt and fresh ground black pepper
- 2 large thinly sliced shallots
- 1 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 gold 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 cover tightly with aluminum foil.
- Drain all but about 1 tablespoon of the fat from the pan (reserve for another use) and add 2 large thinly sliced shallots. Toss to coat evenly and fry until lightly golden, about 3-4 minutes.
- Increase heat to medium high and add 1 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. Top with the balsamic mixture, drizzle some of the pan juices around the duck and serve.
