Duck Breast with Honey and Balsamic Vinegar – Magret de canard | Black Pepper Chef

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork loin

Chicken is leaner and more affordable than duck.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers healthier fats and is often cheaper.

red wine

🥗Healthier: red grape juice

💰Cheaper: white wine

Grape juice provides sweetness without alcohol.

balsamic vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: red wine vinegar

Apple cider vinegar has a similar acidity and flavor profile.

Fry the duck breast in a pan without oil, cooking it to a medium degree. For a rare or bleu degree, cook it a little less.

Add sliced shallots to the pan and sauté until softened.

Deglaze the pan with balsamic vinegar, scraping up any browned bits.

Stir in honey and season with salt and black pepper to taste.

Cooking Techniques

Spice Level:

Allergens