Taste: 4 out of 5
Difficulty: 2 out of 5
Source: Dorie Greenspan
Ingredients:
• 2 duck breasts, at room temperature
• Salt and freshly ground pepper
• 2 tbsp balsamic vinegar
• 1 tbsp honey
• juice of 1 lime
Directions:
1. Preheat the oven to 250F.
2. Using the point of a sharp knife, score the duck skin in a crosshatch pattern. Cut the fat layer, but try not to touch the meat. Season both sides salt and pepper.
3. Preheat a deep cooking pan or a Dutch oven over medium high heat. Using a deep pan is better because the fat will splatter. When the pan is hot, place the breasts skin side down. Cook for 8 minutes, until the skin is brown and crisp. Turn the pieces skin side up and cook for 3 minutes more.
4. Transfer the breasts to aluminum foil, wrap loosely and place on a baking sheet, Bake for 5 minutes.
5. In the meantime, pour off almost all the fat from the pot, leaving about 1-2 teaspoons in the pot. (Preserve the fat for baking potato wedges.) (you should have just a teaspoon or 2 left in the pot). Stir in the vinegar, honey and lime juice and cook for about 1 minute on medium heat.
6. When the breasts are out of the oven, add the juices from the aluminum foil to the pot, mix. Add the breasts and cook for about 30 seconds on each side.
7. Remove the breasts from the heat, slice into 1/2 inch diagonal slices, drizzle with the sauce and serve.
Afterthoughts:
• It’s better to cook in a non-stick pot, otherwise the duck skin sticks to the pan and the fat splatters even more.
• When adding the honey / syrup to duck fat for the sauce, watch the pot, otherwise the sauce burns very quickly.
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