So for dinner today we had honeyglazed duckbreast with a mango salad. Duckbreasts are one of my absolute favourite meats, and its so wonderfully quick as well. The recipe worked really well for a summer dinner due to the mango salad, with its sweetness and limeness, it was the perfect sidedish to the duck.
I cut little sqaures into the fatty side of the duck, season it with salt and pepper on both sides. Put the breasts in a hot pan sitting at medium-high heat for roughly 7 mins. Then i turn the heat down to medium-low and for another 3 mins. Flip the breasts and let it sit in the pan for 5 mins.
I wrapped the duckbreasts in some alu foil for a few minutes while i made the glaze. Pour off the fat from the pan, add the honey and balsamic vinegar, and let it simmer for 2-3 mins till it thickens a bit. Then put the breasts back in the pan and flip them a few times, while they get all covered in the glaze. In the end i just pour the rest of the glaze on top of the breasts when they are on the plate. On top of the breasts i sprinkled some chopped walnuts.
Honeyglazed duckbreast sprinkled with chopped walnuts and mango salad
Glaze:
3 T balsamic vinegar
4 T honey
Mango salad:
3 large ripe mangos
1 yellow pepper
3 T brown sugar
3 T lime juice
3 T freshly chopped cilantro
cookedbyaviking 