Pan-Seared Duck Breast with Orange Glaze

A delicious pan-seared duck breast served with a tangy orange glaze, perfect for a special occasion.

Ingredients:

• 2 duck breasts (about 200g each)
• Salt and pepper to taste
• 2 oranges (juiced and zested)
• 50g honey
• 30g balsamic vinegar
• 1 tablespoon olive oil
• Fresh thyme for garnish

Instructions:

1. Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
2. Season both sides of the duck breasts with salt and pepper.
3. Place the duck breasts skin-side down in a cold, dry skillet over medium heat.
4. Cook the duck breasts slowly, allowing the fat to render out, for about 6-8 minutes until the skin is crispy and golden brown.
5. Flip the duck breasts and cook for another 5-6 minutes until the internal temperature reaches 54°C (130°F) for medium-rare. Adjust cooking time according to your preferred doneness.
6. Remove the duck breasts from the skillet and let them rest for 5 minutes before slicing.
7. In the same skillet, remove excess fat leaving about 1 tablespoon, then add the orange juice, zest, honey, and balsamic vinegar.
8. Bring the sauce to a simmer and let it reduce until slightly thickened, about 5 minutes.
9. Slice the duck breasts and arrange them on a plate, drizzling the orange glaze over the top. Garnish with fresh thyme.

Summary:

• Calories: 450 kcal
• Fat: 28 g
• Protein: 30 g
• Carbs: 30 g
• Potassium: 450 mg
• Magnesium: 25 mg