Duck Breast With Balsamic Vinegar Glaze Recipes

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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

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.

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS



Pan-Seared Five-Spice Duck Breast with Balsamic Jus image

Provided by Christine Hanna

Categories     Wine     Duck     Poultry     Christmas     Dinner     Vinegar     Spice     Winter     Christmas Eve     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 large garlic clove, finely chopped
1 tbsp grated peeled fresh ginger
2 tsp five-spice powder
1 tsp salt
1/2 tsp freshly ground pepper
4 single duck breasts
1 tbsp extra-virgin olive oil
1/4 cup/60 ml dry red wine
2 tbsp balsamic vinegar

Steps:

  • In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
  • Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
  • To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
  • Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

FRENCH HONEY-LACQUERED DUCK BREAST



French Honey-Lacquered Duck Breast image

Duck is a classic of the French kitchen and duck with a honey glaze and clever combination of fatty duck.

Provided by Rebecca Franklin

Categories     Entree     Dinner

Time 20m

Yield 6

Number Of Ingredients 6

2 duck magrets
1/2 teaspoon salt
1/4 teaspoon ground black pepper
4 tablespoons honey
3 tablespoons balsamic vinegar
Optional : chopped walnuts

Steps:

  • Gather the ingredients.
  • Preheat a large skillet over medium-high heat.
  • Cut small slits in the skin side of the duck breast. The slits should be shallow without slicing all the way through into the flesh.
  • Season the duck e both sides with the salt and pepper
  • Sear the duck breasts, skin side down for 3 minutes.
  • Reduce the heat to medium-low and flip the duck breasts over, cooking them for an additional 4 to 5 minutes.
  • Transfer them to a plate and cover them with foil so they retain their warmth.
  • Pour off the rendered duck fat and turn the heat up to medium.
  • Deglaze the skillet with the honey and balsamic vinegar , scraping up the browned bits as the sauce cooks.
  • Simmer the honey vinegar glaze for 2 to 3 minutes until it turns slightly thick. Season with just a dash of salt.
  • Return the duck breasts to the pan, turning them a few times to coat them evenly with the honey glaze.
  • Carve and serve them immediately, garnished with a drizzle of extra glaze and the chopped nuts if desired.

Nutrition Facts : Calories 207 kcal, Carbohydrate 13 g, Cholesterol 39 mg, Fiber 0 g, Protein 9 g, SaturatedFat 5 g, Sodium 206 mg, Sugar 13 g, Fat 13 g, ServingSize 6 servings, UnsaturatedFat 0 g

DUCK BREASTS WITH BALSAMIC CHERRY GLAZE



Duck Breasts With Balsamic Cherry Glaze image

Make and share this Duck Breasts With Balsamic Cherry Glaze recipe from Food.com.

Provided by Mercy

Categories     Cherries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

1 cup balsamic vinegar
2 tablespoons honey (orange blossom)
1/4 cup dried tart cherry
1/4 teaspoon cayenne pepper
4 (6 ounce) boneless duck breasts
salt and pepper, to taste
8 fresh sage leaves

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.

Nutrition Facts : Calories 436.6, Fat 18.5, SaturatedFat 5, Cholesterol 231.2, Sodium 158.2, Carbohydrate 20.8, Fiber 0.2, Sugar 19, Protein 42.1

DUCK BREAST WITH BALSAMIC VINEGAR GLAZE



Duck Breast with Balsamic Vinegar Glaze image

Provided by Food Network

Categories     main-dish

Yield 4 servings

Number Of Ingredients 7

1 cup balsamic vinegar
2 tablespoons honey
1/4 cup dried currants
1/4 teaspoon cayenne pepper
4 whole duck breasts, approximately 6 to 8 ounces each
Salt and freshly ground black pepper to taste
3 tablespoons pine nuts, toasted 4 minutes in a 250 degree oven

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

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