Sliced thin with the elderberry glaze paired with roasted vegetables and potatoes this duck will be a show-stopper! Created for Gochujang Olive Oil and Elderberry Dark Balsamic Vinegar
Ingredients
Duck breast:
4 duck breasts (6 oz each)
2 Tbsp Madagascar Black Peppercorn Olive Oil
1 tsp salt
1 tsp black pepper
1 tsp dried thyme
Blueberry Balsamic glaze:
1/4 cup Wild Blueberry Dark Balsamic Vinegar
2 Tbsp honey
1 Tbsp Dijon mustard
1 tsp dried thyme
Directions
Preheat the oven to 400°F (200°C).
Score the fat of the duck breast, just to the meat, do not score the meat underneath. Season the duck breasts with salt, pepper, and thyme.
Heat the Black Pepper Olive Oil in an oven-safe skillet over medium-high heat. Sear the duck breasts for 2-3 minutes on each side, starting with the fat side, or until browned.
Transfer the skillet to the preheated oven and roast the duck breasts, fat side up, for 10-12 minutes, or until they reach an internal temperature of 135°F (57°C) for medium-rare.
While the duck is cooking, prepare the elderberry balsamic glaze. In a small saucepan combine the Blueberry Balsamic, honey, Dijon mustard, and thyme. Bring the mixture to a simmer over medium heat and cook until reduced and syrupy, about 5-7 minutes.
Remove the duck breasts from the oven and brush the elderberry balsamic glaze all over the top of each breast.
Let the duck rest for 5 minutes before slicing and serving.