Preparation :10 minutes
Cooking : 20 minutes
Ingredients (4 servings):
- 4 duck breasts France Gourmet (200g each)
- 6 pelled and chopped shallots
- 10 cl balsamic vinegar
- 1 or 2 tbs honeyl
- sel, poivre
Cut small slits in the skin side of the duck breast, without slicing all the way into the flesh. Season the duck on both sides with the salt and pepper.
Preheat a large skillet over medium-high heat and sear the duck breasts, skin side down, for 7 minutes, reducing the heat to medium-low after 3 minutes. Flip the duck breasts over and cook them for an additional 4 to 5 minutes. You can put the rendered duck fat into a clean container and save it for other culinary uses
Transfer the duck to a warm plate. Turn the heat up to medium and stir the shallots for for 5 minutes. Then deglaze the skillet with balsamic vinegar, scraping up the browned bits as the sauce cooks. Add the honey and simmer the honey vinegar glaze for 2 to 3 minutes, until it turns slightly thick. Season it with just a dash of salt.
Return the duck breasts to the pan, turning them a few times to coat them evenly with the honey glaze. Carve them and serve them immediately.
Wine pairing: South-West of France wines like Madiran or Bordeaux; a wine from Chinon can match too.