I have just gotten back from a business trip to Richmond, VA where I had a great appetizer of pork belly on top of risotto with a balsamic drizzle. I tweaked it a bit with duck breast and a parsley salad on top, but it was extremely delicious and have enough for lunch tomorrow for work.
This recipe was for one person (aka: Me) but you can totally adapt it for a family or a few friends by adding a few extra duck parts. Also, the risotto I used was from last week's recipe, when plating, use it as a base or basket for the duck, sprinkle some Parmesan cheese on top of the risotto for some yummy flavor. Lastly, you can use a turkey breast (skin on) in replacement of the duck if you can't find it or don't like duck (if you're a crazy person).
The Seared Duck Breast in its Entirety
Duck Breast with Balsamic Reduction (serving size: 1-2 people):
1 duck breast
1 tsp thyme
1/2 tsp salt
1/2 tsp pepper
1 clove garlic, minced and mashed with a side of a knife with some salt to make a garlic paste
1/2 cup balsamic vinegar
hand bunch of fresh parsley or micro greens
On medium heat reduce the balsamic vinegar in a small sauce pan. Remove from heat when it developes a thicker consistency, about 5-7 minutes.
Combine thyme, oil, macerated garlic, salt and pepper in a bowl. Take the duck breast and score it in a diamond pattern (shown above). Massage the duck "tit" with the oil mixture and let sit for a few minutes. Get a saute pan hot, spray with non-stick cooking spray and add a touch of oil (the duck will render a TON of fat when cooking). Sear the duck breast for about 6 minutes skin side down then flip over and sear for another 5-6 minutes, till the juices run pink. Let rest for 5 or so minutes with tin foil on top. Slice duck breast and place it on top of the risotto. Drizzle the balsamic reduction around the place, top everything with parsley and serve.