Recipe for Duck Breast with Honey and Rosemary

Make crosshatches with a knife on the skin of each duck breast, being careful not to reach the flesh.

Place the pot over medium heat. Once hot, add the duck breasts skin-side down and let cook for about 7 to 9 minutes (depending on your preference for doneness) while regularly removing the melted fat.

Flip the duck breasts and let them cook for an additional 2 minutes. Remove them from the pot and set them aside, wrapping them in aluminum foil.

Brown the shallots, then deglaze the pot with balsamic vinegar. Next, add the honey and rosemary. Let it thicken for a minute.

To finish, return the duck breasts to the pot and cover, completing the cooking for about one minute. Serve by slicing each duck breast into thin pieces and drizzling with sauce. They can be served with a pumpkin puree, turnips, chestnuts, or simply mashed potatoes.