Duck Breast with Balsamic

A succulent duck breast cooked with the rich and sweet flavours of berries, balsamic vinegar and cinnamon. This dish is very simple, requiring no preparation, and makes an elegant meal for Diabetic, Dairy Free, Fodmap, Gluten Free, Low Calorie, Low Fat and Paleo diets.


I have cooked this dish for many years, having first found it in “The Food of Italy” by Claudia Roden. I have added more cinnamon and reduced the fat content of the dish. Pigeon or quail are suitable substitutes for the duck.

The flavours of cinnamon and berries are very appropriate for the festive season. However, serve it for any gathering of guests, be there two or ten.

Diets for which Duck Breast with Balsamic is suitable:

Diabetic, Diary Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free and Paleo.

Ingredients

Preparation: 5 mins | Cooking: 25 mins | Serves: 4

2 tbsp dried cranberries, currants or fresh blueberries
1 tbsp vegetable oil
4 duck breasts
2 tbsp balsamic vinegar*
2 tbsp cinnamon
1/4 tsp salt
1/2 tsp cracked black pepper

Method

POUR 2 tbsp boiling water on the cranberries or currants (if not using fresh blueberries).
HEAT the oil to a low temperature in a frying pan.
PLACE the duck in the pan, skin side down.
COOK until the skin becomes a golden colour and some of the fat as melted from under the skin (approximately 10 minutes).
POUR away the majority of this fat.
DRAIN the berries, retaining the water.
TURN over the duck breasts and add the vinegar, cinnamon, berries, salt and pepper.
COVER the duck and cook for 10 minutes, keeping the temperature low. (Add the liquid from the berries if more liquid is required for the sauce.)
TURN off the heat and allow the duck breast to sit for 2-3 minutes. (It will continue to cook, though will not be dry and over-cooked.)
SLICE before serving.

Duck Breast with Balsamic

Serve

– With any combination of roasted vegetable or celeriac.
– Tasty with a salad, eg watercress and beetroot, carrot and pepper salad (for festive colours)

Notes

* Substitute balsamic vinegar with red wine vinegar and brown sugar.

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