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.
I buy preseasoned breast at Kroger, so I didn't use this marinade but the cooking instructions for the rare is perfect hubby likes his more done so I do his longer. If you follow these steps in cooking you will have a perfectly cooked breast
Somehow it did not turn out as other people described it. It was pretty bland. I saved it by making a reduction of balsamic vinegar, balsamic creme, red wine and orange juice. But on its own, it had no taste, even though I did use good balsamic vinegar.
Yummy! My guests raved. What could be easier? I will try it with a turkey thigh for my brother who won't eat duck (more for me!)
It was a really easy recipe to make, did not take too much time and was delicious.
This was wonderful! Our son gave us 4 frozen boneless duck breasts (he works for a major food supplier) and I didn't know what to do with them. Of course I searched Recipezaar and this seemed the simplest recipe. I only had strawberry balsamic from Trader Joes and it turned out delicious. They browned up to the most beautiful golden brown in the first step and were perfect for 15 minutes in the second step (they were on the thick side). I added more balsamic to the pan and reduced it so we would have more to drizzle. I wish I could give it more stars. Thank you.
The end result here was mighty tasty and I certainly enjoyed the simplicity of this dish. I found the duck skin crisped up more quickly in the first stage than I'd anticipated. After 4 minutes it was nearly black, so I quickly whipped the duck around. Maybe this will vary depending on your stove. The rest of the cooking times for rare/medium rare/well done were spot on.
There is not much to say about this recipe except that it was extreemly delicious and easy to make! The balsamic suits the duck because it cuts through the fatty flavor.