Roasted Balsamic Duck Breast
Thinly sliced roasted duck with a caramelised glaze, does it get much better than that? Best served with all the juices, your choice of organic veggies and crispy potatoes.
Score the skin, diagonally both ways to create diamond shapes on the top, being careful as to not cut into the meat. Rub rock salt into the skin. Put the balsamic vinegar in a dish just big enough for both breasts and add the breasts, flesh side down (not skin side). Leave to marinade for 20 minutes at room temperature.
Preheat oven to 180. In a large pan, drizzle some olive oil and add the rosemary, heat on a low heat for a minute or two to get the flavour out of the sprig then turn heat to high. Add the duck breasts, skin side down and fry for 5 minutes on high, try not to move them so they can caramelize. Then turn it over to seal in the flavour on the flesh and put back in to the dish with the balsamic, bake for 15 minutes.
Slice thinly and serve with all the juices, your choice of organic veggies and potatoes.