Pan-Seared Duck Breast

Prepare the Duck Breast Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.

2.Season the duck breasts generously with salt and black pepper on both sides.

Cook the Duck Breast Place the duck breasts skin side down in a cold skillet, then turn the heat to medium-high.

4.Cook the duck breasts for about 6 minutes, or until the skin is crispy and browned.

5.Flip the duck breasts and cook for an additional 4 minutes, or until the internal temperature reaches 145°F (63°C) for medium-rare or 160°F (71°C) for medium.

Rest and Slice Remove the duck breasts from the skillet and let them rest for a few minutes before slicing.

Prepare the Sauce While the duck breasts are resting, prepare the sauce.

8.In the same skillet used to cook the duck, pour in the red wine and bring to a simmer over medium-high heat.

9.Add the chicken broth, balsamic vinegar, and honey to the skillet. Cook for 5 minutes, or until the sauce has reduced and thickened slightly.

10.Stir in the butter until melted and well combined.

Serve Slice the rested duck breasts and serve with the sauce. Garnish with fresh herbs.