Week 6: Duck with honey sauce

This is really yummy!!
I am too tired to write too much about it, but here it is....

Ingredients

• 2 pretty large duck breasts

• 3 tablespoons honey

• 3 tablespoons balsamic vinegar

• salt, pepper

Procedure

1. Notch the breast meat on the side of the skin, so that it will lose a maximum of fat while being cooked. Heat a large non-sticky pan and place the meat with the skin down, while keeping the heat high. Remove fat occasionally. Fry for 5 minutes. Turn them on the other side, lower the heat and cook also for 5 minutes. They have to remain rare.
   
2. Keep the meat warm covered with tin foil in oven at 120°.
   
3. During this time, deglaze the pan with vinegar and honey. Reduce to obtain a fine honey sauce. Check how seasoned it is.