Crispy Balsamic Duck Breasts
This straightforward recipe highlights the natural flavour of duck with a balsamic vinegar marinade, requiring no lengthy preparation. The skin is scored and crisped in a pan, resulting in a delicious main course ideal for a dinner party. The dish is finished with optional extra balsamic vinegar for serving. It takes about 20 minutes to cook, not including marinating time, and serves four people.
Ingredients
- 4 duck breast halves
- 5 tablespoons balsamic vinegar
- salt and pepper, to taste
- extra balsamic vinegar, for drizzling (optional)
Method
- Score the duck skin in a diamond pattern with a sharp knife, making diagonal cuts about 1/2 inch apart without cutting into the meat.
- Place the balsamic vinegar into a shallow dish that can hold the duck breasts in one layer.
- Put the duck breasts into the dish flesh side down, cover, and marinate for 20 minutes at room temperature. Refrigerate for up to 2 hours if needed, returning to room temperature for the final 20 minutes.
- Place a non-stick skillet on the stove to heat.
- Cook the duck breasts fat side down in the hot skillet for about 5 minutes until the skin is crispy, using a lid to prevent splatter.
- After 5 minutes, pour the rendered fat from the pan and wipe any grease from the outside before returning it to the heat.
- Flip the duck breasts and cook on the other side: approximately 5 minutes for rare, 8 for medium rare, or 10 minutes for well done, adjusting for breast size.
- Transfer the cooked duck to a cutting board and slice it thinly against the grain.
- Serve the sliced duck straight away, offering additional balsamic vinegar for drizzling if you like.
Nutrition (per serving)
Sodium105400 mg
Recipe details
CategoryDuck Breasts
AuthorFlemishMinx
