Imagine serving a dish so luxurious and flavorful that your dinner guests will be absolutely stunned – this Duck Breast with Balsamic Vinegar Glaze is your ticket to culinary stardom! Combining the rich, tender meat of perfectly cooked duck with a sweet and tangy balsamic reduction, this recipe transforms an ordinary meal into an extraordinary dining experience that looks and tastes like it came straight from a high-end restaurant kitchen.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 duck breasts
- Salt and pepper to taste
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon olive oil
- Fresh rosemary for garnish
Instructions
- Begin by preparing the duck breasts. Pat them dry with paper towels to ensure a crispy skin. Score the skin in a crosshatch pattern, being careful not to cut into the meat. This will help render the fat and create a crispy texture.
- Season both sides of the duck breasts generously with salt and pepper. Allow them to sit at room temperature for about 10 minutes while you prepare the glaze.
- In a small saucepan, combine the balsamic vinegar and honey. Place the saucepan over medium heat and bring the mixture to a gentle simmer. Stir occasionally until the glaze thickens slightly, about 5-7 minutes. Remove from heat and set aside.
- Heat a large skillet over medium-high heat. Add the olive oil and allow it to heat up for about a minute.
- Place the duck breasts skin-side down in the skillet. Cook for about 6-8 minutes, or until the skin is golden brown and crispy. You may need to adjust the heat to prevent burning.
- Flip the duck breasts over and cook for an additional 4-5 minutes for medium-rare, or longer if you prefer a more well-done duck. Use a meat thermometer to check for doneness; the internal temperature should reach 135°F (57°C) for medium-rare.
- Once cooked to your liking, remove the duck breasts from the skillet and place them on a cutting board. Let them rest for about 5 minutes. This allows the juices to redistribute, ensuring a moist and flavorful result.
- While the duck is resting, reheat the balsamic glaze if necessary. You can add a splash of water if it has thickened too much.
- After resting, slice the duck breasts against the grain into thin slices. Arrange the slices on a serving plate.
- Drizzle the balsamic glaze over the sliced duck breasts and garnish with fresh rosemary. Serve immediately with your choice of sides, such as roasted vegetables or a fresh salad.
Tips
- • Always start with room temperature duck breasts to ensure even cooking • The key to crispy skin is a dry surface and patience during rendering • Use a sharp knife to score the skin in a crosshatch pattern, but don't cut into the meat • A meat thermometer is crucial for achieving your desired doneness • Let the duck rest after cooking to keep the meat juicy and tender • Don't rush the balsamic glaze – slow simmering concentrates the flavors • If the skin isn't crispy enough, you can finish it under the broiler for 1-2 minutes • Pair with light, acidic sides to complement the rich duck meat
Nutrition Facts
Calories: 320kcal
Carbohydrates: 6g
Protein: 25g
Fat: 22g
Saturated Fat: 7g
Cholesterol: 110mg
