Balsamic Duck Breast

The balsamic duck breast is a flavorful dish that combines French cuisine with Italian tradition, thanks to the use of balsamic vinegar. Here’s the recipe for two people.

Ingredients

• 2 duck breasts
• Salt and pepper to taste
• 2 tablespoons of balsamic vinegar
• 1 tablespoon of honey
• 1 sprig of rosemary
• 1 clove of garlic
• Extra virgin olive oil

Preparation

1. Preheat the oven to 200°C (392°F).
2. Score the skin of the duck breast with diagonal cuts to create a lattice pattern, being careful not to cut too deeply.
3. Season both sides of the duck breasts with salt and pepper.
4. Heat a non-stick pan over medium-high heat and place the duck breasts skin side down to brown and crisp the skin. This should take about 5-6 minutes.
5. Turn the duck breasts and sear for another 2 minutes.
6. Remove excess fat from the pan and add the balsamic vinegar, honey, crushed garlic, and rosemary. Cook for about a minute until a slightly reduced sauce forms.
7. Brush the duck breasts with the balsamic sauce and transfer them to a baking dish.
8. Place the duck breasts in the oven and cook for about 10 minutes, or until they reach the desired level of doneness.
9. Once cooked, let the meat rest for a few minutes before slicing.

When serving, you can drizzle some reduced balsamic vinegar if you desire a more intense flavor.

Curiosity

The combination of balsamic with red meats like duck is typical of Emilian cuisine, especially in Modena, where the balsamic vinegar of Modena PGI is a true culinary excellence. The use of honey helps to balance the acidity of the balsamic, creating a perfect harmony of flavors.