Grilled Duck with Rocket

Instructions

1. 1

   Remove duck breasts from refrigerator 15 minutes before cooking. Pat skin dry with paper towels and score the skin in a crosshatch pattern without cutting into the flesh. Season generously with sea salt and black pepper on both sides.

   Tip: Drying the skin ensures it becomes crispy when cooked.

2. 2

   Place a large cast-iron skillet or grill pan over medium-high heat. Once hot, place duck breasts skin-side down in the pan. Do not move them for 8-10 minutes until the skin is golden brown and has rendered its fat.

   Tip: Rendering the fat slowly creates that prized crispy skin texture.

3. 3

   Flip the duck breasts and add fresh thyme sprigs and minced garlic to the pan. Cook for another 6-8 minutes for medium-rare (internal temperature of 58-60°C), or longer if you prefer it more well-done.

   Tip: Use a meat thermometer for accurate doneness; avoid overcooking as duck can become tough.

4. 4

   While duck cooks, combine balsamic vinegar and honey in a small saucepan. Bring to a gentle simmer and reduce for 5-7 minutes until it becomes syrupy and coats the back of a spoon.

   Tip: The reduction should be glossy and concentrate the flavours beautifully.

5. 5

   Remove duck from the pan and transfer to a cutting board. Rest for 5 minutes to allow the juices to redistribute through the meat.

   Tip: Resting is essential; skipping this step results in dry meat.

6. 6

   Dress fresh rocket with 2 tablespoons of extra virgin olive oil, a pinch of salt, and black pepper. Divide between four serving plates.

   Tip: Don't overdress the rocket or it will become wilted and heavy.

7. 7

   Slice each duck breast diagonally into 6-8 pieces. Arrange the slices over the rocket on each plate.

   Tip: Diagonal slicing creates more elegant portions and shows off the beautiful pink centre.

8. 8

   Drizzle the warm balsamic reduction around the plate. Scatter toasted pine nuts and shaved parmesan cheese over the duck and rocket. Serve immediately.

   Tip: The contrast of warm duck with cool rocket and the tangy reduction creates a beautiful balanced dish.