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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (121g) Recipe makes 4 servings The following items or measurements are not included below: 5 tablespoons balsamic vinegar |
||
| Calories 242 | ||
| Calories from Fat 117 | (48%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.0g | 20% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 163mg | 54% | |
| Sodium 100mg | 4% | |
| Potassium 0mg | 0% | |
| Total Carbohydrate 0.0g | 0% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 0.0g | ||
| Protein 29.4g | 58% | |
Ingredients
- 4 duck breast halves
- 5 tablespoons balsamic vinegar
- salt and pepper, to taste
- extra balsamic vinegar, for drizzling (optional)
Directions
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.
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Featured Reviews for This Recipe
From: Pets'R'us
On Jun 19, 2005
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.
From: Marie
On Apr 6, 2005
I cannot tell you how great this was and how much we enjoyed our dinner last night. As I had told you earlier, I grilled them on the BBQ and had no problems because I removed the fatty skin first. The balsamic gave it a wonderful flavor and they were so moist. Thanks for sharing this super recipe!
From: elliesstuff
On Sep 11, 2007
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.
From: Sackville
On Jul 7, 2006
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.
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