Pan seared strawberry balsamic duck breasts and Buitoni quattro formaggi agnolotti ravioli

So I was browsing one of my favorite hair  boards the Moptop Maven and noticed she'd posted a recipe for chicken breasts, ravioli and spinach with pancetta.



Well that sounded like a good idea, but I didn't want to make chicken so I picked up some duck breasts from Ceriello in Grand Central Market.



I paired this with some Buitoni quattro formaggi ravioli that I had laying about in the freezer.



First I steamed broccoli and set it aside to cool.



I seared the duck breast skin side down in a cast iron pan then popped them into a 400 degree oven for 11 minutes.



While the breasts were cooking I plopped the ravioli in to boil and drained them.



I let them rest for a bit and then cut into the juicy flesh.







In the same pot I added butter, more balsamic and some spices. I let this bubble then tossed the ravioli to coat.



I used this blaze strawberry balsamic glaze. It's ok, I could've done better by reducing my own, but it does save time.