Roasted Duck Breast with a Honey/Balsamic Drizzle Crostini
By Chef Brian Birde-Mann
Duck breast from Belle Vie Farm
1/3 c. Honey
1/3 c. + more Balsamic Vinegar from Texas Hill Country Olive Company
1/4 c. diced onion
1/4 c. diced celery
1/4 c. diced carrots
2 cloves garlic, minced
1 green onion thinly sliced at angle
Olive oil from Texas Hill Country Olive Company
Salt & pepper
Score the skin of the duck and add salt and pepper. On medium heat cook the duck skin side down until skin is crispy and done to your liking (we suggest medium rare). Remove the breast and let warm under foil tent.
Raise the heat to medium high and add onion, celery and carrot to the pan and cook until translucent, stirring the entire time. Then add the garlic. Add 1/3 cup vinegar and 1/3 cup honey. Bring to a boil and whisk well. Lower the heat to medium/low and cook for 11-14 minutes. Strain off the vegetables and heat the sauce until in has reduced and coats the back of the spoon, whisking often. Pull the pan off of the heat and let stand.
While cooling, sprinkle the bread with olive oil and toast in oven. Slice the duck breast at an angle as thick as the bread. Drizzle more olive oil on the toast and add duck slice, reduction and a few slices of the green onions. Enjoy!