Best 2 Crispy Balsamic Duck Breasts Recipes

Indulge in a culinary masterpiece with our Crispy Balsamic Duck Breast recipe, a symphony of flavors that will tantalize your taste buds. This dish features succulent duck breasts seared to perfection, resulting in a crispy skin and tender, juicy meat. The balsamic glaze, prepared with balsamic vinegar, honey, and herbs, adds a delightful sweet and tangy touch, while the accompanying recipes for Roasted Brussels Sprouts and Creamy Polenta provide a perfect complement to the main course. For those seeking a vegetarian alternative, the Roasted Vegetable Skewers with Balsamic Glaze offer a vibrant and flavorful option.

Here are our top 2 tried and tested recipes!

CRISPY BALSAMIC DUCK BREASTS

Crispy Balsamic Duck Breasts image

This simple preparation enhances the duck without obliterating the natural flavor, and doesn't require a long marination. Perfect for a special meal. Preparation time does not include marinating time.

Provided by FlemishMinx

Categories Duck Breasts

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

4 duck breast halves
5 tablespoons balsamic vinegar
salt and pepper, to taste
extra balsamic vinegar, for drizzling (optional)

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.

CRISPY DUCK BREASTS WITH BALSAMIC-GLAZED TANGERINES

CRISPY DUCK BREASTS WITH BALSAMIC-GLAZED TANGERINES image

Categories Duck Sauté

Yield 4 Servings

Number Of Ingredients 6

Ingredients

2 large duck breasts (about 1 lb. each)
1 teaspoon kosher salt, divided
Butter (if needed)
1 tablespoon cask-aged balsamic vinegar*
4 tangerines, peeled and segmented
*Look for high-quality balsamic vinegar with a syrupy consistency, such as Cavalli brand

Steps:

1. Heat a large skillet, preferably cast-iron, over medium heat until very hot. Using a paper towel, pat both sides of duck dry. Sprinkle both sides with 3/4 tsp. salt total. Lay duck in pan, skin side down. Immediately reduce heat to low. 2. Cook duck slowly, without turning, until a lot of fat has rendered and skin is crisp, about 20 minutes; reduce temperature if skin starts getting too dark. Meanwhile, preheat oven to 400°. 3. Set a cooling rack on top of a rimmed baking sheet. Transfer duck to rack, skin side up. Roast until done the way you like, about 10 minutes for medium. Remove duck from oven and let rest 10 minutes. 4. Meanwhile, pour duck fat into a measuring cup; if needed, add butter to make 1/4 cup. Return fat to pan, heating over low heat until it's warm. Whisk in vinegar and remaining 1/4 tsp. salt. Add tangerine segments, stirring gently to combine. Slice duck through skin into 1/2-in.-thick pieces and set on plates. Spoon tangerines with sauce over duck.

Tips:

To ensure crispy skin, pat the duck breasts dry before cooking and score the skin in a crosshatch pattern.
Use a heavy-bottomed skillet to cook the duck breasts. This will help to evenly distribute the heat and prevent the duck from sticking to the pan.
Cook the duck breasts over medium heat for 6-8 minutes per side, or until the skin is golden brown and the internal temperature reaches 145 degrees Fahrenheit.
Let the duck breasts rest for 5-10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat.
Serve the duck breasts with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.

Conclusion:

Crispy balsamic duck breasts are a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. With its crispy skin, tender meat, and flavorful balsamic glaze, this dish is sure to impress your family and friends. So next time you're looking for a new and exciting way to cook duck, give this recipe a try!