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.
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 Food.com 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?
- 2 duck breasts halves
- 4 tablespoons balsamic vinegar
- Salt and pepper, to taste
- Extra balsamic vinegar, for drizzling (optional)
- 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.
- This is one simply impressive dish!