Long Island Duck Breasts a l'Aquitaine

Long Island Duck Breasts a l'Aquitaine

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4 Long Island duck breasts, fat side scored
Salt and pepper
2 pkgs vanilla sugar
1/2 cup plus 2 tbsp balsamic vinegar
1/2 tsp black pepper


Sprinkle the duck breasts on both sides with salt, pepper, package of the vanilla sugar and 2 tbsp of balsamic vinegar.  Refrigerate for 2 hours.

Boil the 1/2 cup balsamic vinegar with the remaining package of vanilla sugar and black pepper until reduced by half.  Set aside and keep warm.

Sear the duck breasts in a hot skillet, fat side down, for 3-4 minutes.  Turn and continue to cook for 3-4 minutes.  Remove from the skillet and let rest for 5 minutes before slicing.

Slice and serve with the balsamic reduction.