A simple twist on the asian inspired duck breast. This beautiful juicy dish comes out lovely and tender, with a sweet Balsamic sauce. A great mid-week meal for those cold winter nights.
Duck
- 2 x 180 gram duck breasts (with skin)
- 1 ½ teaspoon garam masala spice mix
- ½ teaspoon salt and pepper
Balsamic Glaze
- 1 tablespoon oil of choice (I used duck fat)
- 2 spring onions, finely chopped
- 2 cloves garlic, crushed
- 2 tablespoon Balsamic Vinegar of Modena
- 1 cup chicken stock or bone broth
Prepare the duck
Place the duck on a clean surface and pat dry with paper towel.
Score the skin with a sharp knife to allow the meat to cook evenly.
Season both sides with salt and pepper.
Rub in the garam masala.
Preheat the oven to 210° celsius (410° fahrenheit).
Prepare the Balsamic Glaze
Heat the oil in a small saucepan and fry the spring onions over a medium heat for two minutes.
Add the garlic and continue to cook.
Add the bone broth or stock and vinegar. Bring to boil.
Reduce heat and simmer will you cook the duck (about 20-30 minutes.
To cook the duck
Put the duck, skin-side down, in a cold frying pan and place over a low-medium heat for 8 minutes.
Turn the duck over and cook for a further 2 minutes.
Transfer the duck to the oven and cook for 5 to 8 minutes depending on how you like you duck.
Pour the leftover fat from the duck into the balsamic glaze mixture
Remove your duck from the oven and allow to rest (about 5 minutes).