Duck Breasts With Balsamic Vinegar – a delicious recipe with balsamic vinegar, honey, muscovy, thyme, fresh marjoram, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Make the baste: in a small saute pan, combine the balsamic vinegar and honey; bring to a boil; cook over high heat until reduced to 1/3 cup; set aside.
2
Trim excess fat from duck breasts; if the skin is very fatty, trim it to a thickness of 1/4 inch; score the skin in a diamond pattern.
3
Make the seasoning: in a small bowl, combine the seasoning ingredients.
4
Sprinkle the breasts with the seasoning, the brush all over with the baste.
5
Grill, skin side down, over direct low heat until the internal temperature reaches 160, 12-14 minutes, basting and turning once halfway through grilling time.
6
The juices should be slightly pink, the skin golden brown and crisp.
7
Remove from the grill and allow to rest for 3-4 minutes.
8
Slice thinly on the bias and serve warm.
28
kcal
Calories
4
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup balsamic vinegar, 1 tablespoon honey, 4 (8 -10 ounce) muscovy boneless duck breast halves (about 3/4 inch thick), 4 teaspoons finely chopped fresh thyme, and more.
Yes, Duck Breasts With Balsamic Vinegar falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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