Duck Breasts with Balsamic Vinegar
Indulge in the elegant flavors of Duck Breasts with Balsamic Vinegar, a sophisticated yet surprisingly approachable dish perfect for a special dinner. This recipe combines tender, juicy duck breasts with a rich and tangy balsamic glaze, elevated by the warm notes of garlic, fresh rosemary, and a hint of brown sugar. The secret to its irresistible texture lies in expertly scoring the duck skin to render the fat and achieve a beautifully crispy finish. Perfectly caramelized in a skillet, the duck is then bathed in a glossy reduction that balances savory and sweet flavors. Ready in just 40 minutes, this gourmet meal serves two and is ideal for date night or a cozy evening in. Pair it with roasted vegetables or creamy polenta for a truly restaurant-quality experience at home.
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Recipe Information
Ingredients
- 2 pieces Duck breasts
- 3 tablespoons Balsamic vinegar
- 2 tablespoons Olive oil
- 2 pieces Garlic cloves
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Brown sugar
Instructions
Score the skin of the duck breasts in a crisscross pattern, being careful not to cut into the meat. This helps render the fat and crisp the skin.
Season both sides of the duck breasts with salt and black pepper.
Heat a large skillet over medium heat. Once hot, place the duck breasts skin-side down in the skillet. Cook for 6-8 minutes, allowing the fat to render and the skin to become golden and crispy.
Flip the duck breasts and cook for an additional 4-5 minutes for medium-rare. Adjust the cooking time depending on your preferred doneness. Remove the duck breasts from the skillet and let them rest on a plate, tented with foil.
Discard most of the excess fat from the skillet, leaving about 1 tablespoon. Reduce the heat to medium-low.
Mince the garlic cloves and add them to the skillet with the rosemary sprigs. Sauté for 1-2 minutes until fragrant.
Add the balsamic vinegar, brown sugar, and olive oil to the skillet. Stir to combine and let the mixture simmer for 3-4 minutes, reducing slightly to make a thickened sauce.
Return the duck breasts to the skillet, spooning the balsamic sauce over them to coat. Cook for 1-2 minutes to warm through and meld the flavors.
Slice the duck breasts thinly and arrange on plates. Drizzle the balsamic sauce over the slices and serve immediately.
Nutrition Facts
Calories |
514 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.4 g | 40% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 5.6 g | ||
| Protein | 46.5 g | 93% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 35 mg | 3% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 496 mg | 11% | |
*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.
