Crispy Balsamic Duck
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 duck breasts
- 5 tablespoon balsamic vinegar
- Salt and pepper, black
- 1 tablespoon balsamic vinegar to drizzle over
Print Recipe
Pin Recipe Instructions
- With a sharp knife, cut into the duck skin with parallel cuts at a distance of approx. 1 cm in a diamond shape, taking care not to damage the meat. Put 5 tablespoon balsamic vinegar in a shallow bowl with enough space for all the duck breasts. Put the meat in with the skin side up. Cover and marinate for 20 minutes at room temperature.
- Grill with the skin side down for 5 minutes over medium heat until the skin is nice and crispy, turn over and grill for another 8 minutes. Then cover with aluminum foil and let rest for 5 minutes.
- Cut the duck breasts into thin slices, sprinkle with salt and pepper and drizzle with the remaining balsamic vinegar. Serve hot.
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