Pan-Seared Duck Breast with Onion Jam

A succulent pan-seared duck breast served with a sweet and savory homemade onion jam. This dish balances rich duck flavors with the sweetness of caramelized onions and fruity jam.

Steps

1. Score the skin of the duck breast in a crisscross pattern without cutting into the meat. Season both sides with salt and pepper. 2. Place the duck breast skin-side down in a cold pan. Turn the heat to medium and cook for about 6-8 minutes until the skin is crispy and golden. Flip and cook for another 4-5 minutes for medium doneness. Remove and let rest. 3. In the same pan, drain excess fat leaving about 1 teaspoon. Add olive oil and sliced onions. 4. Cook onions over medium heat until caramelized, about 10 minutes. Stir occasionally. 5. Add the fruit jam and balsamic vinegar to the onions. Cook for another 2-3 minutes until thickened. Season with salt and pepper. 6. Slice the duck breast and serve topped with the warm onion jam. Garnish with fresh thyme if desired.

1 duck breast (about 200g) 1 small red onion, thinly sliced 1 tablespoon fruit jam (apricot or fig recommended) 1 teaspoon olive oil Salt and pepper to taste 1 teaspoon balsamic vinegar Fresh thyme (optional)