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6 Servings
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30 min
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Easy
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Ingredients
6 duck breasts (about 7oz each)
1 tsp honey
1/2 cup apple cider vinegar
1/2 cup chicken stock
2 oz hazelnuts
Salt and pepper to taste
Preheat the oven to 400 degrees F.
Cut hazelnuts in half and put them in a non-stick frying pan. Stir continuously over medium heat until lightly toasted (2-3 minutes). Transfer to a small bowl to rest.
Score the skin of the duck breasts with a sharp knife and season both sides with salt and pepper. Add the duck breasts to a large non-stick frying pan and cook skin-side down about 15 minutes until skin becomes crisp and fat is rendered.
Transfer to an ovenproof dish, keeping them skin-side down and roast until medium-rare (6-8 minutes).
In the meantime, drain the fat from the pan and deglaze with the vinegar. Add the chicken stock and honey and simmer about 10 minutes until the sauce is reduced. Remove the pan from the heat and add the reserved hazelnuts.
Slice the duck breasts and transfer to plates. Drizzle with the sauce and serve with seasonal vegetables.
6 duck breasts (about 7oz each)
1 tsp honey
1/2 cup apple cider vinegar
1/2 cup chicken stock
2 oz hazelnuts
Salt and pepper to taste
Preheat the oven to 400 degrees F.
Cut hazelnuts in half and put them in a non-stick frying pan. Stir continuously over medium heat until lightly toasted (2-3 minutes). Transfer to a small bowl to rest.
Score the skin of the duck breasts with a sharp knife and season both sides with salt and pepper. Add the duck breasts to a large non-stick frying pan and cook skin-side down about 15 minutes until skin becomes crisp and fat is rendered.
Transfer to an ovenproof dish, keeping them skin-side down and roast until medium-rare (6-8 minutes).
In the meantime, drain the fat from the pan and deglaze with the vinegar. Add the chicken stock and honey and simmer about 10 minutes until the sauce is reduced. Remove the pan from the heat and add the reserved hazelnuts.
Slice the duck breasts and transfer to plates. Drizzle with the sauce and serve with seasonal vegetables.
"An easy duck recipe for a gourmet dinner. The toasted hazelnuts add a crispy touch to this dish, which I love. I like to serve it with grilled seasonal vegetables." ~ Nathalie