Pan-Seared Duck Breast with Averna Reduction Sauce

A succulent pan-seared duck breast paired with a rich and slightly bitter Averna reduction sauce, perfectly balancing the meat's natural richness with herbal and citrus notes.

Steps

1. Score the skin of the duck breast in a crisscross pattern, being careful not to cut into the meat. Season both sides with salt and pepper. 2. Heat olive oil in a skillet over medium heat. Place duck breast skin-side down and cook for about 6-8 minutes until the skin is crispy and golden. Flip and cook the other side for 3-4 minutes for medium rare. 3. Remove duck from pan and let rest covered with foil. 4. Drain excess fat from the pan, leaving about a tablespoon. 5. Add smashed garlic and rosemary to the pan; sauté briefly until fragrant. 6. Carefully pour in Averna and deglaze the pan, scraping up browned bits. 7. Add stock and honey, then simmer and reduce the sauce by half until slightly thickened. 8. Remove garlic and rosemary from sauce. 9. Slice duck breast thinly, arrange on a plate, and drizzle Averna reduction over the top. 10. Serve immediately.

1 duck breast (about 200g) Salt and freshly ground black pepper, to taste 1 tablespoon olive oil 100ml Averna Italian herbal liqueur 50ml chicken or beef stock 1 teaspoon honey 1 small garlic clove, smashed 1 sprig fresh rosemary