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Duck Breasts With Balsamic Vinegar

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Ingredients
  Duck breasts 1 1⁄4 Kilogram (3 Breasts, Each Weighing About 400 Gram)
  Radicchio head 3
  Aged balsamic vinegar 1 Tablespoon (Or A Little More To Taste)
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Barbecue
Ingredient: 
Poultry
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
3

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