Cinnamon Scented Duck Breast With a Balsamic Reduction
From Chef Caroline McCann-Bizjak. Allow time to marinate for at least 4 hours.
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INGREDIENTS
NutritionFor the Cinnamon Scented Duck Breast
- 4large duck breasts
- 1tablespoon ground cinnamon
- 3tablespoons fine sugar
For the Sauce
- 1 1⁄2cups balsamic vinegar
- 1tablespoon ground cinnamon
- 3whole cloves
- 1tablespoon honey
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DIRECTIONS
- For the duck, mix the cinnamon and the sugar.
- Score the fat of the duck breast and season with salt and pepper.
- Spread the cinnamon sugar over the top and press into the fat.
- Set aside in the fridge to marinate for 4 to 12 hours.
- 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.
- 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.
- Transfer the duck breasts to a 375°F oven to finish cooking for about 7 minutes.
- Remove the breasts from the oven and set aside in a warm place to rest for a couple of minutes before slicing very thinly.
- Serve the sauce with the duck.
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