Entrée: France – Canard Au Glace De Balsamique (Duck Breast with Balsamic Glaze)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 18 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 bone-in, skin-on duck breasts, 1 lb (454 g) gross total; estimated 13 5/8 oz (386 g) raw edible duck breast (assumes 85% edible yield, including skin)
Salt and pepper to taste
1 / 4 cup (60 ml) balsamic vinegar
2 tbsp (30 ml) honey
1 tsp (5 ml) Dijon mustard
1 clove garlic, minced

Show original ingredient measurements

2 bone-in, skin-on duck breasts, 454 g gross total; estimated 386 g raw edible duck breast (assumes 85% edible yield, including skin)
Salt and pepper to taste
1 / 4 cup (60 ml) balsamic vinegar
2 tbsp (30 ml) honey
1 tsp Dijon mustard
1 clove garlic, minced

Instructions

1. Preheat oven to 375°F (190°C). Score duck skin and season with salt and pepper.
2. Sear in a pan over medium heat, skin side down until golden brown, then flip and sear the flesh side briefly.
3. Transfer to the oven and roast for 10-15 minutes.
4. In a saucepan, mix balsamic vinegar, honey, mustard, and garlic; simmer until reduced to a glaze.
5. Drizzle the balsamic glaze over the sliced duck and serve.