Duck Breast with Sweet Balsamic Vinegar Sauce

barbara lentz


Delicious sauce. Next time I am going to puree the sauce and keep the solids to make a thicker richer sauce


☆☆☆☆☆ 0 votes

15 Min
15 Min
Stove Top


  • 1/2 c
    dry red wine
  • 1/3 c
  • 1
    pear peeled and diced
  • 6 Tbsp
    veal demi glace
  • 2 Tbsp
    balsamic vinegar
  • 4
    duck breast
  • ·
    salt and pepper

How to Make Duck Breast with Sweet Balsamic Vinegar Sauce


  1. Score the skin side of the Duck breasts. Season with salt and pepper and set aside. In a medium saucepan and the wine and sugar and bring to a boil. Add the pears and cook until reduce by about 3/4. Strain the sauce through a fine mesh strainer and discard the solids. If you want a thicker sauce puree in food processor until smooth.
  2. Add the red wine mixture to a saucepan and add the demi glace, and Balsamic vinegar. Cook until desired thickness.
  3. in a cast iron pan add the duck breast skin side down. Cook about 10 minutes until the fat is rendered and the skin side is crisp. Turn over and cook about 5 more minutes for medium rare.
  4. Serve with sauce

Printable Recipe Card

About Duck Breast with Sweet Balsamic Vinegar Sauce

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American

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