1/1 Photo of Crispy Balsamic Duck Breasts
This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.
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Units: US | Metric
- 4 duck breast halves
- 5 tablespoons balsamic vinegar
- salt and pepper, to taste
- extra balsamic vinegar, for drizzling (optional)
- 1Using a sharp knife, score the duck skin (fat) with diagonal parallel slashes 1/2 inch apart to make a diamond pattern, being careful not to pierce through to the flesh.
- 2Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
- 3Add the duck, flesh (not fat) side down; cover and leave to marinate for 20 minutes at room temperature (can be marinated up to 2 hours refrigerated but remove for last twenty minutes at room temperature).
- 4Heat a non-stick skillet over medium-high heat.
- 5Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
- 6After the 5 minutes, carefully pour the rendered fat from the pan and wipe the outside of the pan of any grease that may have dripped there before placing back on the stove.
- 7Turn the duck breasts over and continue to cook: about 5 minutes more for rare, 8 for medium rare, and 10 minutes for well done, but of course depending on the size of the duck breasts.
- 8Remove duck from pan to cutting board and slice thinly against the grain.
- 9Serve immediately, passing extra balsamic vinegar for drizzling if desired.
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Nutritional Facts for Crispy Balsamic Duck Breasts
Serving Size: 1 (140 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 260.0
- Calories from Fat 117
- Total Fat 13.0 g
- Saturated Fat 3.5 g
- Cholesterol 163.2 mg
- Sodium 105.4 mg
- Total Carbohydrate 3.4 g
- Dietary Fiber 0.0 g
- Sugars 2.9 g
- Protein 29.5 g