Crispy Balsamic Duck Breasts

1. 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. 2

   Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.

3. 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. 4

   Heat a non-stick skillet over medium-high heat.

5. 5

   Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).

6. 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. 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. 8

   Remove duck from pan to cutting board and slice thinly against the grain.

9. 9

   Serve immediately, passing extra balsamic vinegar for drizzling if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.