2 duck breasts
Salt and freshly cracked black pepper
1 tbsp. Sherry
1 tbsp. Honey
110 ml balsamic vinegar
130 ml reasonable red wine
1 clove garlic
1 tbsp. cold butter
1 tbsp. honey
salt and pepper
Season the duck generously with salt and pepper and seal in a vacuum bag. Cook sous vide in 54°C water for at least 45 minutes. Dry thoroughly upon removing from the bags.
For the reduction: Crush the garlic, add reduction ingredients (minus the butter) to a small pot and bring to a boil. Turn down the heat and let reduce to at least half, stirring frequently. Shortly before serving whisk in the butter.
Place breasts skin side-down in a skillet over medium-high heat and cook, moving and pressing until golden brown and crisp.
Flip and cook second side as well until browned. In this time glaze the fat side with the honey/sherry mixture. Take out of the pan and let rest for 5 minutes. Slice breasts crosswise into 1/2-inch strips and serve, drizelled with the red wine reduction. I served simple potatoes as a side.