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. 

Duck

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 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?

Crispy Balsamic Duck Breast

Simply easy and incredibly delicious duck breast
Prep Time2 hours
Cook Time15 hours
Servings: 2

Ingredients

  • 2 duck breasts halves
  • 4 tablespoons balsamic vinegar
  • Salt and pepper to taste
  • Extra balsamic vinegar for drizzling (optional)

Instructions

  • 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.

Notes

This is one simply impressive dish!
 Tracey