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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