Total Time
Prep 5 mins
Cook 15 mins

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.

Ingredients Nutrition

  • 4 duck breast halves
  • 5 tablespoons balsamic vinegar
  • salt and pepper, to taste
  • extra balsamic vinegar, for drizzling (optional)


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

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.

Dan_Clements April 04, 2012

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.

bill mayes November 07, 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.

travels4fun2007 February 26, 2011