Cuistia
Glazed Duck Breast with Rosemary
⏱ 25 min🍽 4 portions🔥 380 kcal / portion
Ne badigeonnez la glaçure qu'après la cuisson et le repos du canard : l'appliquer pendant la cuisson ferait caraméliser le miel trop rapidement et brûlerait la peau avant qu'elle ne devienne bien croustillante.
Ingrédients
- 4 duck breasts
- 2 tablespoons honey
- 1 tablespoon balsamic vinegar
- 2 tablespoons soy sauce
- 1 sprig fresh rosemary
- Salt and pepper to taste
Étapes
- Score the skin of the duck breasts in a crosshatch pattern
- Season both sides with salt and pepper
- Heat a skillet over medium-high heat and place duck skin-side down, cooking for 6-8 minutes until skin is crispy
- Flip and cook for 3-4 minutes for medium-rare
- Prepare glaze by mixing honey, balsamic vinegar, and soy sauce
- Brush glaze onto the cooked duck breasts
- Rest for 2-3 minutes
- Slice the duck breast diagonally
- Plate and garnish with fresh rosemary sprigs and edible flowers