Crispy Duck Breasts with Strawberry Balsamic Reduction

• Duck
• Preheat oven to 350F.
• The key to a crispy and juicy duck breast is all in the cooking method. Duck, being high in fat content, allows it to be juicy and crispy, but beware if treated without care it can also be tough, greasy, and dry.
• First, gently rinse your duck breasts and pat dry. If there is excess fat protruding from the skin, trim away and reserve.
• Score the skin in a crosshatch, two slices one way and two to three across should be plenty. Be very careful not to cut all the way through fat and skin into the breast meat! This ensures the fat renders without releasing the juices. Season top and bottom with salt and pepper.
• Start a heavy-bottomed skillet on the lowest possible heat add a touch of oil and duck fat(if any) to the pan. Let pan and oil warm slightly.
• Carefully add duck breast skin side down avoiding splashing of oil. LOW AND SLOW! Cooking the duck too fast or hot will cause the skin to brown before the fat is rendered. Add thyme sprigs.
• No need to fuss with them much, gently release them from the pan occasionally to keep the skin intact. When the duck is still very red halfway up to the top but skin has browned and fat is rendered place pan in a 350-degree oven to finish cooking for approx 3-5 min.
• Remove from pan and let breasts rest for 5 minutes before slicing. Slice on a bias starting at bottom of breast working toward the front ( across the grain). Your duck should still be pink, juicy, and tender.
• Serve with a drizzle of strawberry/balsamic reduction and olive oil on top. Garnish with thyme sprigs.

Strawberry Balsamic Reduction:

• Clean strawberries and cut them in half.
• Cook gently over low heat adding a little water for about 10 min stirring occasionally, set aside, and cool.
• Add honey to vinegar and reduce over low heat by half, set aside, and cool.
• Puree strawberries and strain through a chinois. Combine honey/balsamic mixture with strawberry mixture.