Yesterday evening I joined a number of people on a Twitter chat with the Boston Expo folks to talk about duck.  A glorious meat with a joyous taste – in my humble opinion. 

Courtesy of Maple Leaf Farms,  I was sent three different types of duck to prepare, taste and chat about.  On Saturday, I made a Duck Bacon BLT, which was fantastic.  Who knew duck bacon tasted so good.  I am now a convert from standard bacon. 


Roasted Duck, Duck Breast and Duck Bacon courtesy of Maple Leaf Farms

As we are stuck indoors here in Boston, I got the chance to peruse some other recipes for the duck breasts I received.  I found the simplest of all recipes on and honestly, it was amazingly easy to make and ridiculous to taste. 

I paired this dish with roasted cauliflower with duck bacon (recipe to follow this week) and duck fat infused Quinoa.  Everything was a hit with my friends and took our minds off the relentless snow outside.

I still have the roasted duck breast to make so am thinking perhaps a shredded duck salad.  Saves me going completely stir crazy at home.  Although four days of eating duck may be a little too much even for me.  Or is it?

Crispy Balsamic Duck Breast
Serves 2
Simply easy and incredibly delicious duck breast
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Prep Time
2 hr
Cook Time
15 hr
Prep Time
2 hr
Cook Time
15 hr
  1. 2 duck breasts halves
  2. 4 tablespoons balsamic vinegar
  3. Salt and pepper, to taste
  4. Extra balsamic vinegar, for drizzling (optional)
  1. 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.
  2. Pour the balsamic vinegar into a shallow dish just wide enough to fit the breasts in one layer.
  3. 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).
  4. Heat a non-stick skillet over medium-high heat.
  5. Add duck, fat side down and cook until crispy, about 5 minutes (covered to avoid spattering).
  6. 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.
  7. 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.
  8. Remove duck from pan to cutting board and slice thinly against the grain.
  9. Serve immediately, passing extra balsamic vinegar for drizzling if desired.
  1. This is one simply impressive dish!
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