Balsamic Duck Breast is a simple yet impressive main dish, perfect for surprising guests without having to spend too much time at the stove. In this recipe, the duck breast is pan-fried with onion, garlic, and aromatic herbs, then deglazed with balsamic vinegar and cooked with a splash of water.
The meat, sliced and arranged on a bed of mixed salad, is finally basted with its cooking juices, filtered and then thickened over the heat with the addition of honey: the result will be a delicious, juicy dish with pleasantly sweet and sour notes, ideal for bringing to the table for a Sunday family lunch or a festive occasion.
Once ready, you can serve the balsamic duck breast with mashed potatoes or grilled vegetables, or you can accompany it with slices of toasted bread and a mixed seasonal salad.
Ingredients
How to Make Balsamic Duck Breast
To prepare the duck breast with balsamic vinegar, first pat the meat dry with kitchen paper, then score it with a smooth-bladed knife to create many diamonds on the surface.
To prepare the duck breast with balsamic vinegar, first pat the meat dry with kitchen paper, then score it with a smooth-bladed knife to create many diamonds on the surface.
Season the meat on both sides with a pinch of salt and a grind of peppercorns.
Season the meat on both sides with a pinch of salt and a grind of peppercorns.
Place the duck breasts in a hot pan, skin side down, and let them brown over a high flame for 3-4 minutes.
Place the duck breasts in a hot pan, skin side down, and let them brown over a high flame for 3-4 minutes.
Then turn them over with a pair of kitchen tongs and continue cooking on the other side.
Then turn them over with a pair of kitchen tongs and continue cooking on the other side.
At this point add the garlic cloves and the onions, roughly chopped with a knife, to the pan.
At this point add the garlic cloves and the onions, roughly chopped with a knife, to the pan.
Flavor with thyme and rosemary.
Flavor with thyme and rosemary.
Simmer with balsamic vinegar.
Simmer with balsamic vinegar.
Pour the hot water and cook for another 10 minutes.
Pour the hot water and cook for another 10 minutes.
Once the time has passed, remove the meat, remove the odors and aromatic herbs and filter the cooking juices.
Once the time has passed, remove the meat, remove the odors and aromatic herbs and filter the cooking juices.
Add the honey to the pan with the filtered cooking juices and let it thicken gently on the heat.
Add the honey to the pan with the filtered cooking juices and let it thicken gently on the heat.
Place the duck breasts on a cutting board.
Place the duck breasts on a cutting board.
Cut them into slices about 1.5 cm thick.
Cut them into slices about 1.5 cm thick.
Arrange the duck breasts on a serving dish, on a bed of salad, drizzle with the cooking sauce, bring to the table and serve.
Arrange the duck breasts on a serving dish, on a bed of salad, drizzle with the cooking sauce, bring to the table and serve.
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