Balsamic & Honey Glazed Duck Breasts Recipe
This quick and easy dinner is perfect for date night – fancy enough to impress, but simple enough that you won’t be stuck in the kitchen for hours. With walnuts, cabbage, and apple, this delicate dish elevates the meaty flavours of duck with a hint of sweetness. With beautiful crispy fat, our duck breasts taste best when eaten pink – so simply pan fry for a delicious result which feels like a true treat!
INGREDIENTS
50g Shelled Walnuts
250g Savoy Cabbage
40g Honey (try our Richmond Park Natural Honey)
4 Tbsp Balsamic Vinegar
30g Butter
1 Granny Smith Apple
¾ Tsp Salt
¼ Tsp Pepper
METHOD
Trim up the duck breasts and then score the skin in a cross-hatch pattern (if not done already) being careful to only score the skin and not to cut through the flesh. Then thoroughly dry the skin.
Remove the tough heart from the cabbage, then finely shred the leaves.
Core the apple, peel it and then cut the flesh into a 5-6mm dice. Place the diced apple into some water containing a small amount of lemon juice to prevent it from going brown.
Heat a frying pan over a high heat, add the butter and half of the balsamic vinegar, then swirl to combine.
Add the cabbage and a quarter teaspoon of salt, toss to combine, add a lid and cook over a low heat whilst you cook the duck.
Season the duck with salt and pepper.
Heat a nonstick pan over a medium-high heat and when it is hot add the duck breast skin side down, and cook it for 5 minutes.
After 5 minutes, flip over the duck and allow to cook for a further 5-6 minutes.
Remove the duck from the pan and allow it to rest whilst you finish the dish.
Whilst the duck is resting, add the apple to the cabbage, stir, have a taste, and add more salt as required. Put the lid back on and cook on a medium-low heat until the duck is ready.
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.
Throw in the walnuts, toss to coat, and remove from the heat.
Roll the duck breasts around in the glaze before carving and serving on the cabbage.
Recipe originally found at: https://www.krumpli.co.uk/balsamic-and-honey-glazed-duck-breast/