Crispy Duck Breast with Bacon and Apple Balsamic Glaze

1Preheat your oven to 400°F (200°C).

2Score the skin of the duck breasts (2) in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper.

3In a large oven-safe skillet, heat the olive oil (2 tablespoons) over medium heat. Add the duck breasts (2) skin-side down and cook for about 6-8 minutes until the skin is crispy and golden brown. Flip the duck breasts (2) and cook for an additional 2 minutes.

4Transfer the skillet to the preheated oven and roast the duck for 8-10 minutes for medium-rare, or until it reaches your desired doneness. Remove from the oven and let it rest for 5 minutes before slicing.

5In the same skillet, remove excess fat, leaving about 1 tablespoon. Add the bacon slices and cook until crispy. Remove the bacon and set aside, leaving the drippings in the pan.

6Add the sliced Granny Smith apples (2) to the skillet and sauté for about 3-4 minutes until they start to soften. Stir in the balsamic vinegar (3 tablespoons), spring onions, (2) galangal (1 tablespoon), and Thai chili (1). Cook for another 2-3 minutes until the sauce thickens slightly.

7Add the frozen peas (1 cup) to the skillet and cook for an additional 2 minutes until heated through. Stir in the chopped Thai basil (¼ cup) and season with salt and pepper to taste.

8Slice the duck breasts (2) and serve them on a plate, drizzled with the apple balsamic glaze and topped with crispy bacon. Enjoy your dish!