Easiest Way to Cook Tasty Balsamic Glazed Duck

Balsamic Glazed Duck. A friend, who had been to culinary school and thought she was the best the chef on the planet (I was and am a better cook, just saying!), made it for Thanksgiving. Luckily we did Jamie Oliver's (my idea) Thanksgiving turkey and dressing too (to this day one of my favorites), due to the fact that the. Meanwhile, mix together vinegar and lemon juice.

Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. Strain into a clean saucepan, skim the fat from the surface, and set aside. You can cook Balsamic Glazed Duck using 4 ingredients and 14 steps. Here is how you cook that.

Ingredients of Balsamic Glazed Duck

1. It's 4 of duck breasts.
2. You need 1/3 tsp of garlic salt.
3. It's 75 ml of balsamic vinegar.
4. It's 2 tbsp of Honey.

Halve the remaining head of garlic. Balsamic and Honey Glazed Duck Breast is perfect date night food, fancy enough to impress but simple enough so you don't spend all night at the stove. Balsamic and Honey Glazed Duck Breast. Having recipes that look great, sound impressive and taste million dollars but are easy is the thing all cooks really yearn for.

Balsamic Glazed Duck instructions

1. To prepare the duck breasts, slice some of the excess fat off and then slice 2-3 crisscross slices across the duck breasts..
2. Rub the salt on the duck..
3. Next mix the honey with the balsamic well in a saucepan, set to one side until ready to use..
4. Preheat a grill pan on a medium heat..
5. When heated place duck skin side down first..
6. Grill the duck breasts for about 8-10 minutes..
7. Turn duck breasts over after the 8-10 minutes or when the skin is crispy and has gained a golden colour. Keep an eye on the duck breasts because they can easily burn..
8. Drain the excess fat from the pan..
9. Reduce the heat..
10. Grill for a further 8 or so minutes or until its cooked to your liking. (These times are for medium-rare duck breasts).
11. When done set duck breasts to one side and let rest for 5-10 minutes..
12. Next heat your balsamic mixture on a low heat, stirring occasionally reduce it to a thick sauce. Takes about 10-15 minutes on low.
13. Add the duck breasts to the balsamic mixture for 3-4 minutes turning a few times..
14. And serve..

Pour the duck fat away (keep this for cooking other dishes) then add the honey and balsamic vinegar. Using a wooden spoon scrape up all the browned bits and reduce the sauce to a thick syrup. Sit the duck on a rack over a baking dish, baste and place in oven. Heat a large skillet, preferably cast-iron, over medium heat until very hot. Using a paper towel, pat both sides of duck dry.