Recipe: Duck Breast with Honey Glaze

METHOD

• Lightly score skin of breasts so that the fat can render during cooking.
• Sear the breasts in a pan over medium-high heat for approximately 3 minutes per side, with skin side down first. Set aside to rest.
• Pour off all the fat from the frying pan (save for later in a cleaned jam glass) and reduce the heat to medium.
• Add the sherry vinegar and loosen any bits of duck sticking to the bottom of the pan.
• Stir in the honey and chicken stock.
• Cut the duck diagonally into 10-centimetre strips.
• Place the strips back in the pan with the sauce, and reheat briefly.
• Season the dish with salt and pepper to taste.
• Place the duck strips on a plate and drizzle the sauce on top.

TIP: Serve the duck with its honey glaze and accompany it with colourful steamed vegetables.