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    You are in: Home / Recipes / Crispy Balsamic Duck Breasts Recipe
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    Crispy Balsamic Duck Breasts

    Crispy Balsamic Duck  Breasts. Photo by Pets'R'us

    1/1 Photo of Crispy Balsamic Duck Breasts

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    FlemishMinx's Note:

    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)


    1. 1
      Using 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.
    2. 2
      Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
    3. 3
      Add 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).
    4. 4
      Heat a non-stick skillet over medium-high heat.
    5. 5
      Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
    6. 6
      After 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.
    7. 7
      Turn 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.
    8. 8
      Remove duck from pan to cutting board and slice thinly against the grain.
    9. 9
      Serve immediately, passing extra balsamic vinegar for drizzling if desired.

    Ratings & Reviews:

    • on April 04, 2012


      Really an excellent recipe. Two suggestions.

      1.) We used 12 year aged balsamic: no need for the good stuff;
      2.) let the duck rest under foil for 8 minutes: suggest 10-12 minutes before carving.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2011


      Talk about easy ...Talk about good... This describes this recipe to the "T". Served with fingerling potato. I can't wait to make it again. thanks for a great recipe.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on February 26, 2011

      The technique to cook a duck breast was perfect. I had relatively thin duck breasts so reduced the time on the flesh side rather than cut the time in half. This rendered more fat and had a crispy skin. I combined two recipe's on - there is one for duck with cherry balsamic reduction that i used that recipe sauce instead of the balsamic in this recipe. After removing the duck, pour off any remaining fat, return pan to heat and deglaze with red wine, a bit of balsamic and i used cherry preserves stirred until mixed and reduced to consistency of a medium to thin gravy. Served with roasted vegatables and a mixed green salad. Turned out to be a very quick 'gourmet' dinner.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (10)


    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

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