Sage Duck Breasts With Balsamic Honey

Layers of wonderful flavors! Prep time does not include marinating.

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.

buttermilk, dijon mustard, garlic, honey, balsamic vinegar, duck breasts, fresh sage leaves