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