Sage Duck Breasts With Balsamic Honey

Lorac's Note:

Layers of wonderful flavors! Prep time does not include marinating.

• Total Time: 38 mins
• Prep Time: 20 mins
• Cook Time: 18 mins

Ingredients:

Servings: 2

Marinade

• ¾ cup buttermilk
• 1 ½ tablespoons Dijon mustard
• 2 cloves garlic , pressed

Sauce

• 2 tablespoons honey
• 1 tablespoon balsamic vinegar

Duck

• 2 (8 ounce) duck breasts
• 4 fresh sage leaves

Directions:

1. Marinade:.
2. Combine buttermilk, Dijon mustard and garlic.
3. Place duck breast in a plastic bag or container and add marinade.
4. Refrigerate 4 hours or overnight.
5. Sauce:.
6. Combine honey and vinegar.
7. Duck:.
8. Remove duck from marinade, rinse and pat dry.
9. Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
10. Place 2 sage leaves in each pocket.
11. Score skin with diagonal cuts at 1/4 inch intervals.
12. Turn breasts and score in the opposite direction.
13. Heat a skillet over medium heat, add breasts and cook 5 minutes.
14. Reduce heat to medium low and cook 5 minutes.
15. Turn breasts and cook 5-8 minutes.
16. Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.

Reviews

[Wisfishfry]

This recipe is so pefect the vinegar and the mustard add some bite while the honey and the buttermilk mellow it out.