Recipe:
Ingredients (Serves 2):
- 2 duck breasts (200g/7oz each), skin scored
- 2 tbsp (30ml) Sticky Balsamic Premium Reserve
- 1 tbsp (15ml) honey
- 1 tsp fresh thyme leaves
- 2 medium carrots, julienned
- 100g (3.5oz) baby spinach
- 1 tbsp (15ml) olive oil
- Salt and black pepper to taste
- 1 tsp butter
Instructions:
- Season duck breasts with salt and pepper. Heat a skillet over medium-high heat.
- Place duck skin-side down, cook 6-8 minutes until skin is crispy. Flip and cook 3-4 minutes for medium-rare.
- Rest duck for 5 minutes, then slice diagonally.
- In same pan, add Sticky Balsamic Premium Reserve and honey. Simmer 2 minutes until glossy.
- Sauté carrots in olive oil for 3 minutes, add spinach until wilted.
- Plate vegetables, top with sliced duck, drizzle with balsamic glaze and fresh thyme.
Prep Time: 10 minutes | Cook Time: 15 minutes | Total: 25 minutes