What Would John Mack Eat?

Paleo / Primal / Bacon / CleanEats Lifestyle

Strawberry Balsamic Duck Breast

Is duck considered seafood because it floats around in the water? Hmm…the answers to these questions may never be solved. Honestly though I enjoy duck, but I don’t eat it very often. With duck breasts popping up around my local grocery stores it seemed like an opportune time to eat some duck. I rubbed the duck breast with Chinese 5 Spice and paired it with a strawberry, balsamic glaze. Hit a home-run with this fowl recipe.

Ingredients:

  • duck breast
  • 2 T Chinese 5 Spice blend
  • 1t salt
  • 1t pepper
  • 4-5 strawberries, fresh and rough chopped
  • 6T balsamic vinegar
  • 1T Honey

Directions for Duck:

  1. preheat oven to 400º F
  2. score duck breast in a criss-cross pattern (just score the thick part of the duck fat)
  3. rub duck breast with 5 spice, salt and pepper
  4. heat a cast-iron skillet on med-high heat
  5. place duck breast skin side down for 5-6 minutes, letting the fat cook down and the skin starting to get crispy, drain most of duck fat out of pan
  6. flip duck breast and cook for another minute
  7. flip duck so skin is facing up again and place in oven for 6-9 mins.
  8. cook until internal temperature is to your liking
  9. let sit for 5 minutes, slice thin

Directions for Strawberry Glaze

  1. heat non-stick skillet to high
  2. place strawberries in pan and start to warm them up
  3. place balsamic vinegar and honey in pan
  4. cook down until the mixture thickens up, it will take 5-7 minutes so you can make this while you let the duck cool
Duck Breast, scored and spiced

Duck Breast, scored and spiced

chopped strawberries and balsamic

chopped strawberries and balsamic

strawberry, balsamic glaze reducing

strawberry, balsamic glaze reducing

plated before sauce

plated before sauce

sauced and ready to serve

sauced and ready to serve

2 comments on “Strawberry Balsamic Duck Breast

  1. adashofmeg
    April 30, 2014

    i would love this recipe! i love using balsamic with meat

    • WWJME
      May 1, 2014

      So good. You should do it. It would be good on pork

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This entry was posted on April 30, 2014 by in Food.
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