Pan-Seared Duck Breast with Grilled Peaches

Ingredients

• 2 pieces duck breast
• 2 pieces ripe peaches
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 tablespoon honey
• 1 teaspoon fresh thyme
• 1 tablespoon balsamic vinegar

Cooking instructions

1. Prepare the duck breast — Score the skin of the duck breasts in a criss-cross pattern, season both sides with salt and black pepper.
2. Cook the duck breasts — Heat 1 tablespoon olive oil in a skillet over medium heat. Place duck breasts skin-side down and cook for about 6-7 minutes until skin is crispy and golden. Flip and cook another 5 minutes for medium rare. Remove and rest.
3. Prepare the peaches — Cut peaches in half and remove pits. Brush peach halves with remaining olive oil.
4. Grill the peaches — Heat a grill pan over medium-high heat. Place peaches cut side down and grill for 3-4 minutes until grill marks appear and peaches are slightly softened.
5. Make honey-balsamic glaze — In a small saucepan, combine honey, balsamic vinegar and fresh thyme. Heat gently until slightly thickened, about 3 minutes.
6. Serve the dish — Slice the duck breasts. Arrange slices on plates with grilled peach halves. Drizzle with honey-balsamic glaze and garnish with thyme.