magret de canard à la plancha au piment d'Espelette

duck breast

🥗Healthier: chicken breast

💰Cheaper: pork tenderloin

Chicken is leaner, while pork can mimic the texture.

balsamic vinegar

🥗Healthier: red wine vinegar

💰Cheaper: apple cider vinegar

Red wine vinegar offers a similar acidity at a lower cost.

Score the skin of the duck breast in a crosshatch pattern without cutting into the meat.

Season the duck breast generously with salt and black pepper on both sides.

Heat the plancha or grill over medium heat until hot.

Place the duck breast skin-side down on the plancha and cook until the skin is golden brown, about 6-8 minutes.

Flip the duck breast and cook for an additional 4-6 minutes for medium-rare doneness.

Remove the duck breast from the heat and let it rest for 5-10 minutes before slicing.

In a small saucepan, combine olive oil, minced garlic, thyme, and rosemary over low heat to infuse the oil.

In another bowl, whisk together balsamic vinegar, honey, mustard, orange zest, and orange juice to make the sauce.

Slice the duck breast against the grain into thick slices.

Drizzle the infused oil over the sliced duck and serve with the sauce on the side.

Grill vegetables on the plancha until tender and slightly charred.

Garnish the dish with fresh herbs before serving.

Cooking Techniques

Spice Level:

Allergens