Duck breast with balsamic
- Gluten Free
- Lactose Free
- Energy Kcal 447
- Carbohydrates g 4.6
- of which sugars g 4.6
- Protein g 57.5
- Fats g 22.1
- of which saturated fat g 6.83
- Fiber g 0.6
- Cholesterol mg 293
- Sodium mg 298
- Difficulty: Average
- Prep time: 20 min
- Cook time: 20 min
- Serving: 6
- Cost: Average
PRESENTATION
Duck breast with balsamic sauce? It’s like Italian cooking magic, turning everyday ingredients into something special. Seriously, this duck breast recipe really brings out the rich, tender quality of the meat. In Italy, they call it 'carni nere' or dark meats. And you know what? The slightly gamey flavor of the duck pairs super super well with the sweet and tangy notes of the balsamic glaze. It’s got honey, fresh herbs, all combining for a burst of flavor that’s both elegant and kinda approachable.
Balsamic vinegar—been around in Italian kitchens for ages—adds a moist finish that just melts into the meat. Every bite? So so good. Folks from places like Emilia-Romagna often go for duck with these kinds of sauces. It’s this savory and sweet combo that’s perfect for a gourmet dinner or just a laid-back meal at home.
People often think duck is a pain to make, but honestly, this easy duck recipe comes together pretty quickly. The trick is getting that crispy duck skin while keeping the inside all juicy and pink. Fancy, right? But, also, it’s really pretty simple, thanks to some cool techniques from traditional Italian kitchens. And the honey and balsamic reduction? They create this golden gloss—looks amazing, tastes even better.
It’s not just about wowing your guests—although it totally does. It’s about enjoying something different from the usual chicken or beef. Even those who stick with traditional American cooking often end up really really loving this dish for its mix of bold flavors and classic Italian sweet and savory balance. Put it all together, and you’ve got a pan-seared duck dish that’s straightforward to make and bursting with flavor. Seriously, anyone can feel like a chef at home with this one. Whether it's for a special occasion or just a regular night in, this dish offers a taste of Italy that’s both accessible and oh-so satisfying. For real.
You might also like:
- INGREDIENTS
- Duck breast 2.2 lbs (1 kg) - (2 pieces)
- Yellow onions 4.6 oz (130 g)
- Garlic 2 cloves
- Rosemary 3 sprigs
- Thyme 4 sprigs
- Balsamic vinegar 3 ½ tbsp (50 g)
- Honey 1 tbsp (20 g)
- Water 0.6 cup (150 g) - or vegetable broth
- Mixed salad 2 cups (50 g)
How to prepare Duck breast with balsamic
To prepare duck breast with balsamic, first remove the feathers from the breast, pulling them out with tweezers 1. At this point, remove the excess fat with a knife 2 and proceed to make cuts first at an oblique angle 3
and then vertically 4. Repeat the same operation for the other breast, then salt 5 and pepper 6 on both sides.
Place a pan on the fire and let it heat up; when it's hot, lay the duck breasts skin side down 7. After 3-4 minutes, flip them 8 and let them brown on the other side as well. At this point, add the peeled onion cut into wedges and the garlic in its skin 9.
Add thyme and rosemary 10 and deglaze with balsamic vinegar 11. Let it evaporate slightly and add the water 12 (or vegetable broth if you prefer).
Cook the duck breast for about ten minutes (it should remain pink inside), then transfer it to a cutting board (13-14), keeping aside the cooking juices, which you will pour through a strainer. Strain the liquid by pressing the mixture with a spoon 15 directly into the same pan where you cooked the duck breast.
Add the honey 16 and cook for 3-4 minutes to obtain a sauce 17. Meanwhile, slice the duck breast 18
and lay the slices on a bed of mixed greens 19. Finish the dish with the freshly prepared sauce 20 and serve your duck breast with balsamic 21.