Balsamic duck breasts

I found myself with 2 duck breasts that needed to cooking (check back January 14 to find out why) so I tried this quick easy way to prepare them.

This would serve two a nice light meal.

• 2 duck breasts
• 1/4 cup of balsamic vinegar
• 1 head of butter lettuce.

Pour the balsamic vinegar in to a small shallow dish then place the duck breasts on top skin side up.

Marinate for about an hour.  Just before serving remove from the balsamic and place skin side down in a non stick frying pan.  Cook on high for about 5 minutes (no need to add any oil skin will release plenty)  When the skin is crispy turn over and cook the other side for about 8 minutes for medium rare which is how I like my duck breasts or longer if you prefer them cooked more.

Cooking duck breasts

When they are cooked remove and set aside for a few minutes to rest and add the balsamic vinegar left over from the marinade to the frying pan and stir in.

Slice the duck breasts in to thick slices and lay on a bed of lettuce, then drizzle over the warm dressing from the pan and serve.