Cinnamon Scented Duck Breast With A Balsamic Reduction
- For the Cinnamon Scented Duck Breast
- 4 large duck breasts
- salt
- pepper
- 1 tablespoon ground cinnamon
- 3 tablespoons fine sugar
- For the Sauce
- 1 1/2 cups balsamic vinegar
- 1 tablespoon ground cinnamon
- 3 whole cloves
- 1 tablespoon honey
- For the duck, mix the cinnamon and the sugar.
- Score the fat of the duck breast and season with salt and pepper.
- Spread the cinnamon sugar over the top and press into the fat.
- Set aside in the fridge to marinate for 4 to 12 hours.
- For the sauce, combine all the ingredients in a saucepan and heat until the sauce has reduced by at least half, to a syrupy consistency.
- Sear the duck breast in a non-stick pan over a medium heat until the fat has rendered and the skin is crispy, about 4 minutes.
- Transfer the duck breasts to a 375u0b0F oven to finish cooking for about 7 minutes.
- Remove the breasts from the oven and set aside in a warm place to rest for a couple of minutes before slicing very thinly.
- Serve the sauce with the duck.
cinnamon, duck breasts, salt, pepper, ground cinnamon, sugar, balsamic vinegar, ground cinnamon, cloves, honey
Taken from www.food.com/recipe/cinnamon-scented-duck-breast-with-a-balsamic-reduction-119865 (may not work)