In a small sauce pan, combine all ingredients but only two tablespoons of the honey. Bring up to a simmer and simmer for about 10 to 12 minutes.
Off the heat, blend the mixture with an immersion blender until relatively smooth. Whisk in the remaining 2 tablespoons of honey.
For the salad and duck
Score the skin of the duck breasts in a cross hatch pattern. Lightly salt the skin side and then place skin side down in a large oven proof skillet. Place over medium low heat and cook the breasts for 8 to 12 minutes until the skin is crispy, lightly browned and much of the fat has rendered.
Pre heat your oven to 350F. Flip the breasts and lightly brush a little of the glaze over the skin side. Place in the oven and roast for about 10 minutes or until the breasts reach an internal temp of about 155F. Remove from the pan and let the breasts rest for a few minutes while you make the salad.
Warm the glaze and then toss the shredded lettuce with a tablespoon or two of extra virgin olive oil and a little salt.
Divide the lettuce on to two dinner plates and decoratively place the nectarine wedges around.
Slice the duck breasts and place the slices over the lettuce and nectarines. Drizzle as much of the glaze as you like over.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!