Duck Breast with Honey and Mustard

Preparation

1. Score the skin of the duck breasts in a diamond pattern without cutting into the meat.
2. Place the breasts skin side down in a large frying pan (use two pans if short of space) and fry slowly over low to medium heat for about 20 minutes. Pour off the rendered fat from time to time.
3. Pour off the fat except for a thin film, turn the breasts over and fry the meat side over high heat for about 4 minutes. Season with salt and pepper, then place skin side up on a baking tray lined with baking paper.
4. Mix the honey, mustard and cayenne and brush over the skin. Put the tray into the cold oven, set it to 175 °C (conventional) and roast for about 30 minutes in total, until the skin is glossy and brown.
5. Meanwhile, put the pan with the pan juices over medium heat, deglaze with honey and balsamic vinegar and season generously with pepper. Do not let it boil, or the sauce will turn to caramel.
6. Slice the duck breasts on the diagonal and serve with the sauce. Roast potatoes go well with it.

Drink with it

• Red wine · excellent match

  Spätburgunder (Pinot Noir), lightly chilled

  Red berry fruit and acidity stand up to the honey-balsamic sauce, and the fine tannin carries the duck fat.

  Which wine pairs with food? A simple approach to choosing ↗

• Dark beer · excellent match

  Dark lager or Bock, well chilled

  Caramel malt meets the honey glaze and the browned skin, and the carbonation lifts the duck fat.

  Which beer goes with food? More than just pils with barbecue ↗

• White wine · good match

  Riesling Spätlese, off-dry

  Residual sugar picks up the honey, and the acidity catches the mustard and balsamic.

• Mellow whisky · good match

  Mild Speyside or bourbon, neat with a splash of water

  Honey, vanilla and oak tones in the whisky sit close to the glaze; water opens up the fruit.

  Whisky with food: cheese, chocolate, and savory dishes ↗