Sage Duck Breasts With Balsamic Honey

• Marinade
• 3/4 cup buttermilk
• 1 1/2 tablespoons Dijon mustard
• 2 cloves garlic, pressed
• Sauce
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• Duck
• 2 (8 ounce) duck breasts
• 4 fresh sage leaves

1. Marinade:
2. Combine buttermilk, Dijon mustard and garlic.
3. Place duck breast in a plastic bag or container and add marinade.
4. Refrigerate 4 hours or overnight.
5. Sauce:
6. Combine honey and vinegar.
7. Duck:
8. Remove duck from marinade, rinse and pat dry.
9. Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
10. Place 2 sage leaves in each pocket.
11. Score skin with diagonal cuts at 1/4 inch intervals.
12. Turn breasts and score in the opposite direction.
13. Heat a skillet over medium heat, add breasts and cook 5 minutes.
14. Reduce heat to medium low and cook 5 minutes.
15. Turn breasts and cook 5-8 minutes.
16. Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.

marinade, buttermilk, mustard, garlic, sauce, honey, balsamic vinegar, duck breasts, sage

Taken from www.food.com/recipe/sage-duck-breasts-with-balsamic-honey-92960 (may not work)