Crispy Balsamic Duck
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
2–4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Salt plank
Ingredients
• 2 duck breasts
• 4 tbsp balsamic vinegar
• black pepper
• Balsamic vinegar for drizzling
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There are even more recipes with duck in the bookazine!
preparation
➊ Pour the balsamic vinegar into a shallow bowl large enough to hold both duck breasts. Using a sharp knife, score the duck skin with parallel slashes 1 cm apart, taking care not to damage the meat.
➋ Place the meat skin-side up in the bowl and marinate, covered, for 20 minutes at room temperature.
In the meantime, prepare the grill and heat the salt plank to approximately 250°C.
➌ Place the duck breasts skin-side down on the salt stone for about 4 minutes. Then turn over and continue grilling until an internal temperature of 65°C is reached. Remove from the stone and let rest, covered, for about 5 minutes.
➍ Then slice, sprinkle with pepper, and drizzle with balsamic vinegar. Serve hot. Serve with polenta, onion baguette, or risotto.
Recipe by Elmar Fetscher
Elmar Fetscher is a pioneer of the German BBQ lifestyle. In 2002, he founded Europe's largest BBQ magazine, FIRE&FOOD, and has since been editor-in-chief, opinion leader, and a sought-after expert on German BBQ.
Recipe from FIRE&FOOD issue 01/2021
