Ingredients
- 2 Duck Breast , Defrosted
- 8 Slices Prosciutto
- 8 oz. Gruyere
- 1 Tbsp. Fresh Rosemary, Chopped
- 1 tsp. Fresh Thyme Leaves
- 3 Tbsp. Honey
- 1 Tbsp. Red Wine Vinegar
- 16 Toothpicks
Direction
- Preheat oven to 450 degrees F. Score Duck Breast skin in 1/4" intervals, being careful not to cut into the meat. Rotate breast and score again, making a crisscross pattern. Sprinkle with salt and pepper on both sides.
- Start with a cool pan. Place duck skin side down in sauté pan, then turn to medium-low heat. Cover and cook for 10-12 minutes to render fat. Flip and sear for 1-2 minutes.
- Remove Duck Breast from pan (we will finish it in the oven). Dice up each duck breast into 8 cubes.
- Dice up Gruyere cheese into 16 cubes. Slice each prosciutto slice in half lengthwise.
- Place 1 cube of Duck Breast under 1 gruyere cheese cube and wrap with prosciutto half slice. Secure with toothpick. Repeat for each bite.
- Whisk together honey, red wine vinegar, rosemary, ¼ tsp. salt, and fresh thyme to make a glaze.
- Bake Duck Breast Bites for 5 minutes. Remove from oven, brush with glaze, then return to the oven for 5 more minutes. Let cool for a few minutes and serve.