Ingredients
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4
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5
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Directions
Crispy Balsamic Duck Breasts,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.,Do I need to do anything different if the duck is not from the grocery store or butcher? The breast are from a duck hunt my husband recently did–they have been in the freezer. I have never cooked duck before. Thanks for any advice.
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Steps
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1
Done
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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. |
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2
Done
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Pour the Balsamic Vinegar Into a Shallow Dish Just Wide Enough to Fit the Breasts in One Layer. |
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3
Done
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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). |
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4
Done
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Heat a Non-Stick Skillet Over Medium-High Heat. |
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5
Done
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Add Duck, Fat Side Down and Cook Until Crispy, About 5 Minutes (covered to Avoid Spattering). |
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6
Done
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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. |
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7
Done
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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. |
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8
Done
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Remove Duck from Pan to Cutting Board and Slice Thinly Against the Grain. |
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9
Done
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Serve Immediately, Passing Extra Balsamic Vinegar For Drizzling If Desired. |
