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, 1 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.