Easy Duck

Yeah, I know most of my friends here in Florida they don't like duck..... or rabbit, or moose or deer. Personally I love it all and this recipe is so easy and so good I just have to include it. Perfect for a day when you crave something fancy but really don't have the time or energy to do it. I always make sure I have duck breast in my freezer, that way I don't even need to go shopping. 

Ingredients;

Duck breast (1 per person is what I use but it really depends on the size)
Balsamic vinegar
Salt/pepper

Take the duck breast out of the freezer and put it in a bowl of water to defrost. This should only take 30 minutes. Meanwhile open the read wine, read a book or a magazine.
When the duck is ready put it meat side down in a dish and add a good amount of balsamic vinegar. It should almost cover the meat part. Please don't use expensive vinegar for this exercise, that would be a waste. Leave on the counter for 30 minutes. Take out and pat dry. If you buy frozen duck breast the skin will most likely already be scored (To make shallow cuts,usually in a diamond pattern, in the surface of certain foods, such as meat or fish. This is done for several reasons: as a decoration on some foods (breads and meats); as a means of assisting flavor absorption (as with marinated foods); to tenderize less tender cuts of meat; and to allow excess fat to drain during cooking). so the only thing you need to do is season with salt and pepper. 

Add the duck breast to a in a non stick skillet, over medium heat with the meat side up and sear until skin is golden brown, turn and sear the other side for about 3 minutes. Place the seared duck breasts in a baking dish skin side up and put in the oven. Bake until desired doneness about 10-12 minutes on 400F.Remove from oven and let rest for 5 - 10 minutes. 

Meanwhile add the balsamic vinegar from the dish to the skillet with the duck fat (from the searing) and place it back on the stovetop over medium heat. Heat, simmer, season and serve with the duck breast. (you can also add orange juice, port wine, orange zest etc. to the sauce for flavor, make sure to use whatever liquids you get from slicing the duck breasts for serving).

Slice the breasts into 1/4-inch slices on a diagonal. Pour the sauce on top. Serve with green salad, green beans, root vegetable puree or whatever you fancy. 

So something happened to my picture. I'll promise to fix that soon.