Balsamic and Honey-Glazed Duck Breast

As I'm sure you can now see, I'm a big duck fan...not U of O by the way.  This recipe comes from one of my favorite restaurants in Portland, Mucca Osteria.  The chef, Simone Savaiano, threw this recipe together for 1859 Oregon's Magazine.  It's quick it's easy and tastes pretty good too.

Serves 4

2 duck breasts
4 tablespoons balsamic vinegar
2 tablespoons honey

Preheat the oven to 400 degrees.  Remove duck breasts from refrigerator and bring to room temperature, then score the breast fat with a sharp knife, being sure not to cut into the flesh.  Season the duck breasts with salt and pepper on both sides.

Starting with a cold, nonstick pan, place duck fat-side down without oil.  Place pan over medium heat so that the fat begins to melt, then flip to the other side to sear the duck for 1 minute.  Flip again so the duck is fat-side down, then put the pan in the oven for 6 to 8 minutes.

When the duck is cooked, rest on a cutting board skin-side up on a cutting board up to 10 minutes.

Discard fat from the pan and deglaze with balsamic vinegar over medium heat, letting it reduce a bit.  Add honey, then reduce heat and mix until it's a smooth, thick glaze.  Use a few drops of water if necessary.

Cut breast into slices and brush with glaze.