---
title: Balsamic Nectarine Duck Breasts
servings: 4
source:
  name: HelloFresh
  url: "https://www.hellofresh.com/recipes/balsamic-nectarine-duck-breasts-5b36853530006c166f7084b2"
prep time: 15 minutes
cook time: 30 minutes
time required: 45 minutes
difficulty: easy
allergens:
  - Tree Nuts
  - Milk
tags: []
rating: 4.0
rating_count: 642
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 830
  fat: 49
  saturated fat: 15
  carbohydrates: 69
  sugar: 15
  fiber: 7
  protein: 39
  cholesterol: 265
  sodium: 540
image: "https://images.recipes.furrysalamander.com/Duck%20Recipes/balsamic-nectarine-duck-breasts.avif"
---
Wash and dry all produce. Pat @duck breasts{24%oz} dry with @paper towels{}. Using a sharp knife, make shallow slits in skin in a crosshatch pattern. Season with plenty of @salt{} and @pepper{}.

Add duck skin-side down to a #medium pan{} and place over medium heat. Cook until fat renders and skin is crisp, ~{10%minutes} to ~{15%minutes}, pouring off and reserving fat as it renders. (TIP: Lower heat if skin burns.) Flip duck over and cook to desired doneness, ~{2%minutes} to ~{5%minutes} more. Remove from pan and set aside.

Meanwhile, cut @nectarine{2%unit} into ¼-inch cubes. Peel @shallot{2%unit}, then slice into thin rings. Thinly slice @scallions{4%unit} on a diagonal. Pick and chop enough @mint{½%oz} leaves to give you 1 tsp (save the rest for another use). Zest @lemon{2%unit}, then squeeze 2 TBSP juice into a #small bowl{}.

Add @almonds{2%oz} and a drizzle of @vegetable oil{2%tsp} to a #small pan{} and place over medium-high heat. Toast, tossing, until golden brown, about ~{5%minutes}. Transfer to a plate, season with salt, and set aside. Bring @water{1%cup} to a boil in a #medium pot{}, then stir in @jasmine rice{1%cup}. Cover, lower heat, and reduce to a gentle simmer. Cook until tender, about ~{10%minutes}. Once done, stir in scallions, lemon zest, and 1 TBSP @butter{4%tbsp}; season with salt and pepper.

Return pan used for duck to medium heat and add 1 TBSP reserved fat. Add shallot and nectarine. Cook until just softened, ~{4%minutes} to ~{6%minutes}. Stir in @balsamic glaze{10%tsp}, scraping up any browned bits on bottom of pan. Stir in 3 TBSP water, 1 TBSP butter, and 1 tsp @chicken stock concentrate{2%unit} (save the rest for another use). Remove pan from heat. Stir in chopped mint.

In a #medium bowl{}, toss @watercress{4%oz} with a large drizzle of @olive oil{4%tsp} and lemon juice to taste (start with half and add more from there). Season with salt and pepper. Toss in almonds. Slice duck crosswise and divide between plates. Spoon nectarine sauce over. Arrange rice and salad to the side.