The Quickest Duck Breast With Balsamic Recipes

CRISPY BALSAMIC DUCK BREASTS

Steps:

• 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.
• Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
• 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).
• Heat a non-stick skillet over medium-high heat.
• Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
• 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.
• 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.
• Remove duck from pan to cutting board and slice thinly against the grain.
• Serve immediately, passing extra balsamic vinegar for drizzling if desired.

DUCK BREAST WITH BALSAMIC VINEGAR GLAZE

Steps:

• Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.
• With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
• Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat.
• Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan.
• The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing

THE QUICKEST DUCK BREAST WITH BALSAMIC RECIPE

Steps:

• Heat a large skillet over medium heat. Use a very sharp knife to score the skin on each duck breast, cutting 1⁄2" diamonds across the entire surface. Season all over with salt and black pepper. Add the duck breasts to the pan, skin side down, and cook for 5 to 6 minutes, until plenty of fat has rendered and the skin is a deep golden brown. Flip and cook for another 3 to 4 minutes, until the duck is firm but yielding, like a Nerf ball. Transfer to a cutting board and let rest for 5 minutes. While the duck rests, discard all but a thin film of the duck fat. (If you really want to indulge, roast your breakfast -in some of the fat the next morning.) Add the shallots to the pan and cook for 1 minute before adding the cherries. Cook for 2 minutes, then pour in the stock and vinegar. Simmer for about 3 minutes, until the liquid has reduced by half. Season with black pepper. Thinly slice the duck and divide among four plates. Serve with the cherry-balsamic sauce spooned

DUCK BREASTS WITH BALSAMIC CHERRY GLAZE

Steps:

• For the glaze, combine the balsamic vinegar, honey, cherries and cayenne pepper in a small saucepan.
• Bring to a boil, reduce the heat to a simmer and cook until the mixture has reduced by half to form a thick, syrupy glaze; keep warm until ready to serve.
• With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
• Season the duck breasts with the salt and pepper.
• Preheat a dry (oil-less) saute pan over medium/high heat before adding the breasts, skin-side down.
• Cook the duck over medium/high heat approximately 6 to 8 minutes (rendering out the fat).
• Momentarily remove the duck from the pan and set the duck aside.
• Fry the sage leaves in the rendered duck fat for 1 to 2 minutes, or until the leaves are crisp and dark green.
• Transfer the sage to paper towels to drain.
• Remove the excess fat from the saute pan, then add the duck (opposite side) back into the hot pan.
• Saute the opposite side of the breasts for another 3 to 4 minutes (the meat should be medium-rare).
• Remove the duck from the pan and slice the breasts crosswise or diagonally.
• For serving, arrange the slices on each plate, drizzle the duck with the warm balsamic cherry glaze and garnish each serving with two fried sage leaves.

SAGE DUCK BREASTS WITH BALSAMIC HONEY

Steps:

• Marinade:.
• Combine buttermilk, Dijon mustard and garlic.
• Place duck breast in a plastic bag or container and add marinade.
• Refrigerate 4 hours or overnight.
• Sauce:.
• Combine honey and vinegar.
• Duck:.
• Remove duck from marinade, rinse and pat dry.
• Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
• Place 2 sage leaves in each pocket.
• Score skin with diagonal cuts at 1/4 inch intervals.
• Turn breasts and score in the opposite direction.
• Heat a skillet over medium heat, add breasts and cook 5 minutes.
• Reduce heat to medium low and cook 5 minutes.
• Turn breasts and cook 5-8 minutes.
• Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.