FRIJE

Instructions

• 1.   Peel and chop the shallots.
• 2.   Prepare the duck breasts: remove excess fat from the sides but leave the duck fat on top. Using a sharp kitchen knife, make crosshatch cuts in the skin of the duck until you reach the meat. Season with salt and pepper.
• 3.   Heat a large non-stick skillet without any fat. When it is hot, place the duck breasts skin side down. Let them cook for 5 to 10 minutes, basting the meat with the rendered duck fat. Remove the duck breasts. Drain excess fat and return the duck to the skillet, this time with the meat side down. Continue cooking the duck breast for about 5 minutes. Remove from heat and keep warm by wrapping them in aluminum foil.
• 4.   In the same skillet, sauté the peeled and chopped shallots for 5 minutes. Deglaze with balsamic vinegar. Using a wooden spatula, scrape the cooking juices from the bottom of the skillet. Add honey and bring to a boil for 1 minute. Slice the pan-seared duck breasts and drizzle them with the sauce before serving. Serve them with fresh pasta.

Nutritional information *