DUCK BREASTS WITH HONEY AND MUSTARD

Duck Breasts With Honey and Mustard image

Provided by Jonathan Reynolds

Time 30m

Yield 8 servings

Number Of Ingredients 5

Ingredients

4 magret duck-breast halves (about 1 pound each), skin scored
Salt
Long peppercorns (see note), coarsely grated, or coarsely ground black pepper
1 1/2 tablespoons black-olive mustard (see note) or Dijon mustard
4 tablespoons honey

Steps:

Preheat the oven to 350 degrees. Season duck generously with salt and pepper. Heat two ovenproof skillets over medium-high heat and add the breasts, skin-side down. Sear until the skin is golden and begins to render its fat, 5 to 8 minutes. Pour off excess fat and transfer the skillets to the oven. Roast until desired doneness, about 16 minutes for medium.
Remove duck from the pans and set aside. Pour off excess fat and add the mustard and honey to one pan. Stir over low heat for a few minutes. Remove from heat and add the breasts and any juices. Turn to coat with sauce. Let sit for 2 more minutes, slice, drizzle with remaining sauce and serve.

Nutrition Facts : @context http, Calories 184, UnsaturatedFat 2 grams, Carbohydrate 9 grams, Fat 5 grams, Fiber 0 grams, Protein 24 grams, SaturatedFat 2 grams, Sodium 558 milligrams, Sugar 9 grams, TransFat 0 grams