Cinnamon Scented Duck Breast With a Balsamic Reduction

From Chef Caroline McCann-Bizjak. Allow time to marinate for at least 4 hours.

• Ready In: 25 mins
• Serves: 4

Ingredients

• For the Cinnamon Scented Duck Breast

• 4  large duck breasts
•  salt
•  pepper
• 1  tablespoon ground cinnamon
• 3  tablespoons fine sugar

• For the Sauce

• 1 1⁄2 cups  balsamic vinegar
• 1  tablespoon ground cinnamon
• 3  whole cloves
• 1  tablespoon honey

Directions

1. For the duck, mix the cinnamon and the sugar.
2. Score the fat of the duck breast and season with salt and pepper.
3. Spread the cinnamon sugar over the top and press into the fat.
4. Set aside in the fridge to marinate for 4 to 12 hours.
5. For the sauce, combine all the ingredients in a saucepan and heat until the sauce has reduced by at least half, to a syrupy consistency.
6. Sear the duck breast in a non-stick pan over a medium heat until the fat has rendered and the skin is crispy, about 4 minutes.
7. Transfer the duck breasts to a 375°F oven to finish cooking for about 7 minutes.
8. Remove the breasts from the oven and set aside in a warm place to rest for a couple of minutes before slicing very thinly.
9. Serve the sauce with the duck.