Duck Breasts with Balsamic Vinegar
|Duck breasts||1 1⁄4 Kilogram (3 Breasts, Each Weighing About 400 Gram)|
|Aged balsamic vinegar||1 Tablespoon (Or A Little More To Taste)|
|Freshly ground black pepper||To Taste|
Score the skin of the duck breasts with the tip of a small sharp knife, then rub with salt and pepper.
Heat the barbecue to medium heat, place the duck breasts on the barbecue, skin-side down, and cook for about 9 minutes, depending on the thickness.
Cut the radicchio into quarters and brush lightly with olive oil.
Grill for 4-5 minutes, turning occasionally, until slightly charred all over.
Spoon 1 tbsp balsamic vinegar over the duck breasts, then turn and cook for 2 minutes on the other side.
Remove the duck breasts from the heat, place on a board, then cover with foil and set aside in a warm place to rest for 10 minutes.
Carve the duck crossways into 1cm slices and arrange on warm plates, with the chargrilled radicchio placed by the side.