Recipe by Lorac
Layers of wonderful flavors! Prep time does not include marinating.
Top Review by Larawithoutau
I have never made duck before. That being said, it is a good idea to do some research on how to cook the particular duck you're preparing. The particular breast I was preparing weighed a pound itself (it was a magret duck breast). Through my research, it indicated it should be served medium rare. I'm glad I researched, because my instinct was to cook it longer. It was quite large. The prep was easy (marinated overnight); in place of the sage leaves, I used the ground sage that I had which imparted the same flavor. We each LOVED the sauce, which was a nice side for the finished dish. My DH & DD loved it all. It was somewhat "gamey" for me alone, but with the sauce, it was very good. It is supposed to be served in thin slices (according to my references, like you would a tenderloin of beef. Served with steamed rice florentine, fried yellow squash and tomatoes. Had intended to take a picture, but they both gobbled it down so quickly, I didn't have a chance.
- 3⁄4 cup buttermilk
- 1 1⁄2 tablespoons Dijon mustard
- 2 cloves garlic, pressed
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 (8 ounce) duck breasts
- 4 fresh sage leaves
Directions See How It's Made
- Combine buttermilk, Dijon mustard and garlic.
- Place duck breast in a plastic bag or container and add marinade.
- Refrigerate 4 hours or overnight.
- Combine honey and vinegar.
- Remove duck from marinade, rinse and pat dry.
- Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
- Place 2 sage leaves in each pocket.
- Score skin with diagonal cuts at 1/4 inch intervals.
- Turn breasts and score in the opposite direction.
- Heat a skillet over medium heat, add breasts and cook 5 minutes.
- Reduce heat to medium low and cook 5 minutes.
- Turn breasts and cook 5-8 minutes.
- Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.