How to make
Clean the duck breasts from the skins and veins. Make diamond-shaped incisions in the skin without reaching the meat. You can use two smaller breasts or 1 large magret.
Sprinkle the meat with freshly ground black pepper and dried rosemary. Rub the spices well on both sides and add salt only on the skin side (also by rubbing).
Place the magrets, skin side down, in a non-stick pan over low/moderate heat. Leave it like this for about 8-10 minutes to separate the fat from the skin, to aquire an appetizing color and become crispy.
When this happens, increase the heat a bit and turn the duck breasts over to seal them on the other side for about 5 minutes. If you want the meat to be pinker on the inside, bake for a shorter time and respectively - if you want it more cooked, increase the time by a minute or two, but not too much, so that it doesn't dry out.
Remove the magrets and place them onto a plate and wrap them in foil to keep them warm. Do not under any circumstances cut them at this stage, because their juices will run out and they will not remain juicy.
In the fat separated from the duck skin, fry the onion cut into thin crescents. If the fat is too much, remove some of it.
Fry the onion over low/moderate heat with a pinch of salt, until it softens and begins to caramelize. Then add the physalis fruit (cut into circles) and stir for 1-2 minutes. Then pour the honey, stir again for a minute or two and add the balsamic vinegar and orange juice.
Cook, until it has reduced and thickened, by eventually increasing the heat.
When the sauce is ready, you can puree it or leave it as is.
Place the duck breasts on a platter or flat plate. Slice them (not too thin) and serve them with the gorgeous sauce.
The duck magret with physalis and honey sauce is an unique festive dish.
Enjoy your meal!
