My first time making duck! It was stupid easy and you should really give it a shot. I used small duck breasts I found at Whole Foods. I served the duck breasts with sauteed corn and bell peppers.
Honey-Glazed Duck Breasts
4 small duck breasts, at room temperature
2 Tbsp. balsamic vinegar
1 Tbsp. honey
1 lime, juiced
Preheat oven to 250 degrees. Score the duck skin in a crosshatch pattern, cutting the fat but not the meat underneath. Season both sides of the duck breast with salt and pepper. Heat a heavy bottomed pot over medium high heat. Put the breasts in the pot skin side down. Cook for 8 minutes, or until skin is brown and crisp. Turn the pieces over and cook for 3 minutes more. Lift the breast out of the pot and onto a sheet of aluminum foil. Seal the breasts in the foil and place on a baking sheet in the oven for 5 minutes. If needed pour out some fat, but leave at least 2 tablespoons. Stir in the fat over medium heat the balsamic, honey and lime juice. Add the duck juices from the aluminum foil. Cook stirring for 1 minute. Return breasts to pot and reheat them for 30 seconds glazing them with sauce.
Inspired by Around My French Table