The Quickest Duck Breast With Balsamic Food

DUCK BREAST WITH BALSAMIC VINEGAR GLAZE

Steps:

• Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.
• With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
• Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat.
• Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan.
• The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing

PAN-SEARED FIVE-SPICE DUCK BREAST WITH BALSAMIC JUS

Steps:

• In a large, heavy self-sealing plastic bag, combine the garlic, ginger, five-spice powder, salt, and pepper. Add the duck breasts, seal, and refrigerate for at least 1 hour or up to 24 hours. Remove from the refrigerator 1 hour before cooking.
• Preheat the oven to 400°F/200°C/gas 6. In a large ovenproof sauté pan, heat the olive oil over medium-high heat until shimmering. Sear the duck breast, skin side down, for 5 minutes; turn and sear for 5 minutes on the other side. Transfer the pan to the oven and roast for 5 minutes for medium-rare. Transfer the duck breasts to a plate and keep warm.
• To make a balsamic jus, pour off the fat from the pan. Return the pan to medium-high heat, add the wine, and stir to scrape up the browned bits from the bottom of the pan. Cook to reduce the wine by half. Add the balsamic vinegar and cook to reduce for several more minutes.
• Cut the duck breasts into diagonal slices and serve drizzled with the balsamic jus.

BALSAMIC DUCK BREASTS AND ASPARAGUS PURéE

Steps:

• Preheat oven to 375°F.
• Prick the breasts with a knife to make some holes.
• In an ovenproof skillet cook the breasts fat side down to render the fat, about 10 minutes, drain.
• Turn over and cook in the oven 5 minutes.
• Add balsamic vinegar and cook 5 minutes more.
• Reserve the asparagus tips.
• Add steamed asparagus to a processor and puree.
• Add the puree, olive oil, salt & pepper to the potatoes, mix well.
• Slice duck breasts.
• Add puree to 4 plates, arrange duck breasts alongside.
• Garnish with mesclun, radicchio and asparagus tips.

SAGE DUCK BREASTS WITH BALSAMIC HONEY

Steps:

• Marinade:.
• Combine buttermilk, Dijon mustard and garlic.
• Place duck breast in a plastic bag or container and add marinade.
• Refrigerate 4 hours or overnight.
• Sauce:.
• Combine honey and vinegar.
• Duck:.
• Remove duck from marinade, rinse and pat dry.
• Starting at one edge of each breast, use fingers to separate the skin from the meat to create a pocket.
• Place 2 sage leaves in each pocket.
• Score skin with diagonal cuts at 1/4 inch intervals.
• Turn breasts and score in the opposite direction.
• Heat a skillet over medium heat, add breasts and cook 5 minutes.
• Reduce heat to medium low and cook 5 minutes.
• Turn breasts and cook 5-8 minutes.
• Remove to a serving dish, top with 1/2 the sauce and serve with remaining sauce.