Please, rotate your screen
Serves 4 – Preparation time: 15 minutes - Cooking time: 15 minutes
Mix and finely crush the coriander and peppercorns with a mortar and pestle. Heat the honey in a fry pan at high heat for 2/3 minutes until is becomes slightly caramelised. Add the balsamic vinegar and mix well to dissolve the honey. Add the cinnamon, cumin, pepper, and crushed coriander. Simmer for 5 minutes to reduce and obtain the right consistency for coating the duck.
Score the skin of the duck breasts. Sprinkle salt on the fat and then rub it in. Put the duck breasts skin side down in an earthenware dish that goes into the oven. Pour the spiced honey syrup on the duck breasts. Pre-heat the oven to 230°C (thermostat 7-8) and cook the duck on a rack half-way up. Cook for 10 minutes, then turn over and cook for 3 more minutes. Grill for 1 minute to caramelise the surface. Keep warm for 5 minutes.
Serve the duck breasts cut into 4-5 mm slices on warm plates. Kuri squash au gratin or chestnut polenta make a wonderful accompaniment.
