6 Reviews of Crispy Balsamic Duck Breasts

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.

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: 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: 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: COACollegecook

On Dec 15, 2008

It was a really easy recipe to make, did not take too much time and was delicious.

From: Chef #1316619

On Jul 6, 2009

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!)