The breed of duck most consumed in the U.S. is the Pekin, originally imported from China. The flavor and texture differs from the Muscovy (canard de barbarie) found in France because it’s a different bird and probably because of breeding practices. I got these breasts just across the Delaware river in New York.
I made a simple overnight marinade with balsamic vinegar, wine, olive oil, lemon, a little honey, garlic and rosemary.
These asparagus, that seem to know no season, were roasted with olive oil and grated parmessan cheese.
Balsamic Marinated Duck Breast (Inspired by Alla Madonna del Piatto Bed & Breakfast)
2 duck breast, fat scored
2 tbsp lemon juice
3 tbsp balsamic vinegar
2 tbsp red wine
1 tbsp honey
3 tbsp olive oil
3 garlic cloves, thinly sliced
1 tbsp dried rosemary
Mix lemon, vinegar, wine, honey, oil, garlic and rosemary together. Pour over the duck breasts in a zip lock bag, squish around and refrigerate overnight.
Sear the breasts, fat side down, over high heat for about 4 minutes, pour off the accumulated fat, flip over and continue to cook for 3-4 minutes. Allow to rest for 5 minutes, slice and serve.