Crispy Balsamic Duck Breasts
Indulge in the sophisticated flavors of Crispy Balsamic Duck Breasts, a simple yet elegant recipe that transforms a weeknight dinner into a gourmet experience. Perfectly seared skin-on duck breasts are pan-fried to golden, crispy perfection, then paired with a luscious balsamic glaze made from tangy vinegar, sweet honey, and a touch of fragrant rosemary. This dish combines minimal prep time with maximum flavor, delivering tender, succulent meat and a beautifully glossy sauce that's perfect for drizzling over the slices. Serve with accompaniments like roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home. Ideal for impressing guests or elevating your own culinary skills, this recipe is a must-try for fans of bold, savory dishes.
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Recipe Information
Ingredients
- 2 pieces duck breasts (skin-on)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 4 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon unsalted butter
- 1 sprig fresh rosemary (optional)
Instructions
Pat the duck breasts dry with paper towels to remove any excess moisture. This will help the skin crisp up during cooking.
Using a sharp knife, score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat.
Season both sides of the duck breasts generously with salt, black pepper, and garlic powder.
Heat a large, cold skillet over medium-low heat (starting in a cold pan helps render the fat from the skin). Place the duck breasts skin-side down in the skillet.
Cook the duck breasts skin-side down for 8-10 minutes or until the skin is golden brown and crispy. If needed, drain off excess rendered fat into a heatproof container while cooking.
Flip the duck breasts and cook the flesh side for an additional 4-6 minutes, or until they reach your desired doneness (about 135°F/57°C for medium-rare). Remove the duck breasts from the skillet and let them rest on a cutting board, skin-side up, for 5 minutes.
While the duck rests, prepare the balsamic glaze. Discard the rendered fat from the skillet, leaving about 1 tablespoon in the pan. Add the balsamic vinegar, honey, butter, and rosemary (if using).
Cook the mixture over medium heat, stirring frequently, until it thickens slightly, about 2-3 minutes. Remove the rosemary sprig before serving.
Thinly slice the rested duck breasts against the grain. Drizzle the balsamic glaze over the slices and serve immediately. Pair with roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Nutrition Facts
Calories |
1902 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 145.4 g | 186% | |
| Saturated Fat | 53.2 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 2682 mg | 117% | |
| Total Carbohydrate | 48.2 g | 18% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 44.0 g | ||
| Protein | 91.6 g | 183% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 99 mg | 8% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
