Honey-glazed duck breasts with spices and Szechuan pepper

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Ingredients

Serves 4

• 2 duck breasts, weighing 12 oz (350 g)
• 3 Tbsp liquid honey (acacia honey)
• 3 Tbsp aged balsamic vinegar or red wine vinegar
• 1 tsp powdered cinnamon
• 1 tsp powdered cumin
• ½ tsp coriander seeds
• ½ tsp Szechuan pepper
• Salt
  

Preparation

• Mix the coriander seeds with the peppercorns in a mortar and crush finely
• Heat the honey in a frying pan on high heat
• Heat for 2-3 minutes until the honey has lightly caramelized
• Pour in the vinegar and stir well to dissolve the honey
• Add the cinnamon, cumin, pepper and crushed coriander
• Reduce for 5 minutes on a low heat until the consistency is thick enough to coat the back of a spoon.

Cooking the duck breast

• Score the duck breast skin in a criss-cross pattern.
• Sprinkle the duck breasts with salt and rub into the meat well
• Place the duck breasts skin side down in a Dutch oven
• Pour the spiced honey syrup over the duck breasts
• Cook on medium heat in an oven preheated to 450°F (230°C/Gas Mark 8)
• Cook for 10 minutes
• Turn the duck breasts over and cook for 3 minutes
• Grill for 1 minute until the outside is nicely caramelized
• Keep warm for 5 minutes to allow the meat to rest and do not let it soak in the cooking liquid
• Serve the duck breast cut into slices of about 1/5" (4-5 mm) on warm plates.
  

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