• Balsamic and Honey Glazed duck breast

    This recipe thanks to our friends over at Krumpli

    serves 2 as a main

    Ingredients

    • 2 Duck Breasts.
    • 50 g Shelled Walnuts.
    • 1/2 Small Cabbage. Finely Shredded.
    • 2 Tbsp Honey.
    • 4 Tbsp Balsamic Vinegar.
    • 25 g Butter.
    • 1 Apple Diced into 1 cm dice.
    • Salt and Pepper.

    Instructions

    1. Trim up the duck breasts and then score the skin in a cross hatch pattern roughly 1cm diamonds being careful to only score the skin and not to cut through the flesh. Then thoroughly dry the skin.
    2. Heat 2 frying pans one with a lid, both over a medium high heat.
    3. Season the duck with salt and pepper.
    4. When the pans are to temperature add the butter and one tablespoon of balsamic to one and then add the duck to the second pan skin side down. The pan for the duck should be dry.
    5. Add the cabbage to the second pan, reduce the heat to medium and put on the lid.
    6. Try and leave the duck alone on the skin for 5 minutes, you will need to sneak a peak to make sure it is not burning and you have your temperature correct.
    7. After 5 minutes flip over the duck and allow to cook for a further 5-6 minutes or until the internal temperature reaches 50°C, this is for how I like my duck cooked but there are further instructions in my blurb.
    8. When the duck reaches temperature remove from the pan and allow to rest for 5 minutes, by this time the internal temperature should reach 55°C.
    9. Whilst the duck is resting add the apple to the cabbage along with salt as required and stir.
    10. Drain off most of the fat from the duck pan and then add the honey and remaining balsamic vinegar and bubble up to form a syrup.
    11. Add in the walnuts and duck to the syrup when rested and spoon over the syrup to coat, slice and serve.

     

    A perfect pairing with our Nocton Willow Reserve Pinot Noir 

    Nocton Vineyard 2015 Willow Reserve Pinot Noir