Difficulty: [usr 1]
Trim and wash the pink radishes, then pat them dry.
Score the skin of the duck breasts in a crosshatch pattern. In a bowl, whisk together the vinegars and honey. Season with Espelette pepper, then coat both sides of the duck breasts with the mixture. Let marinate for a few minutes.
Heat a frying pan over high heat. Add the duck breasts skin-side down and sear for 5 minutes until golden. Flip, reduce heat slightly, and cook for 2 more minutes. Lower the heat and continue cooking for 7 minutes (adjust based on size for perfect doneness).
Meanwhile, melt the butter in another pan over low heat. Add the chopped shallots and sauté until softened. Toss in the whole radishes and balsamic vinegar. Season with salt and pepper, then sauté for 5 minutes, stirring frequently, until tender-crisp.
Slice the duck breasts diagonally and arrange on a warmed serving platter. Surround with the radishes and serve immediately.
Chef's Tip: For optimal results, halve the duck breasts lengthwise. Sear skin-side down in a screaming-hot pan for 7-8 minutes to achieve crispy skin while keeping the meat beautifully pink inside. – Chef Hubert
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