Sage Duck Breasts With Balsamic Honey - cooking recipe

Ingredients

Marinade
3/4 cup buttermilk
1 1/2 tablespoons Dijon mustard
2 cloves garlic, pressed
Sauce
2 tablespoons honey
1 tablespoon balsamic vinegar
Duck
2 (8 ounce) duck breasts
4 fresh sage leaves

Preparation

Marinade:
Combine buttermilk, Dijon mustard and garlic.
Place duck breast in a plastic bag or container and add marinade.
Refrigerate 4 hours or overnight.
Sauce:
Combine honey and vinegar.
Duck:
Remove duck from marinade, rinse and pat dry.
Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
Place 2 sage leaves in each pocket.
Score skin with diagonal cuts at 1/4 inch intervals.
Turn breasts and score in the opposite direction.
Heat a skillet over medium heat, add breasts and cook 5 minutes.
Reduce heat to medium low and cook 5 minutes.
Turn breasts and cook 5-8 minutes.
Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.