Recipe for Duck Breast with Honey and Balsamic Vinegar

Remove the excess fat from the sides of the breast but leave the fat on top. Using a sharp kitchen knife, make crisscross cuts in the skin down to the meat. Season with salt and pepper.

Heat a non-stick skillet without any fat. When it's hot, place the duck breast skin-side down. Let it cook for 5 to 10 minutes, basting the meat with the rendered fat. Remove the duck breast.

Drain the excess fat and return the duck to the pan, skin side down this time. Continue cooking the breast for about 5 minutes. Remove from the heat and keep warm by wrapping it in aluminum foil.

Peel and chop the shallots. In the same pan, sauté the shallots for 5 minutes. Deglaze with balsamic vinegar. Using a wooden spatula, scrape the cooking residues from the bottom of the pan. Add the honey and bring to a boil for 1 minute. Slice the seared duck breast and drizzle with the sauce before serving.

To finish, serve these slices accompanied by fresh pasta or fresh peas. Enjoy your meal!