Pan-Seared Duck Breast with Balsamic Strawberry Glaze
Strawberry Crest High School Culinary Program
The students and faculty of SCHS’ culinary program developed the recipe for this sweet but savory main course that is sure to be a show-stopper.
INGREDIENTS
2 boneless duck breasts, skin on
Kosher salt
Ground black pepper
1 oz vegetable oil
1/2 cup sugar
1 cup sliced strawberries
1 tbs balsamic vinegar
1 tsp fresh thyme leaves
1/4 tsp black pepper
1 tsp cornstarch
1/4 cup water
DIRECTIONS
Puree the strawberries, balsamic vinegar, thyme leaves and black pepper in a blender or food processor until smooth.
Add strawberry puree and sugar to a small sauce pan and bring to a boil over medium-high heat.
Combine cornstarch and water to make a slurry. While stirring constantly, add slurry into boiling strawberry puree, making sure to avoid lumps. Cook for 1 minute or until thick enough to coat the back of a spoon. Remove from heat.
In a medium skillet or cast iron pan, heat vegetable oil over medium-high heat. Score the skin of the duck breast and season with salt and pepper.
Sear duck, skin side down, until golden brown. Flip over and brush skin with strawberry glaze. Continue to cook until desired doneness, or an internal temperature of 165 degrees.
Remove from pan and let rest for about 2 minutes. Slice duck into one-inch pieces. Top with additional glaze and serve.