THE BALSAMIC-THYME SLABS

(Our Play on Magret de Canard with Balsamic)

THE BALSAMIC-THYME SLABS

Ingredients: 2 Duck breasts (skin scored), 1 tsp Dried Thyme, 1 tsp Black pepper, 50ml Balsamic vinegar, 2 tbsp Honey, 30g Cold butter, 1 Shallot (minced)...

Ingredients

  • 2 Duck breasts (skin scored)
  • 1 tsp Dried Thyme
  • 1 tsp Black pepper
  • 50ml Balsamic vinegar
  • 2 tbsp Honey
  • 30g Cold butter
  • 1 Shallot (minced)

Cooking Method

  1. The Scorch Place duck skin-side down in a cold pan; heat to medium. Fry for 10 minutes until the skin is rock-hard crispy and the fat renders.
  2. The Architect Remove duck and most fat; sauté shallots in the remaining essence until translucent.
  3. The Bloom Add the thyme and pepper with a 20ml splash of balsamic; the steam will release the woody herb scent.
  4. The Swell Add remaining balsamic and honey; simmer until it reduces to a dark, thick syrup.
  5. The Silk Merge Whisk in the butter off the heat for a glossy finish; slice the duck and drench in the lacquer.
  6. The Final Flourish Top with a massive hit of raw fresh thyme and a dusting of sea salt.

Cuisine: French

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