Duck breast

[Baz Faz]

We are eating stuff we didn't have in Crete. So tonight there was a duck breast marinaded in balsamic vinegar, fried then sliced. And curly potatoes coooked in the deep fryer. And to begin with some green lentils topped with smoked lardons.

I wonder if Mock and Mr Choc would like the duck breasts if they manage to come to Faz Cottage....

[Hedonista]

I like the sound of the duck in balsamic marinade Baz, remember you posting that once before. Do you use just Balsamic or is it with garlic and other flavours, how long do you marinate for and I assume only the meat side - right?

[Baz Faz]

I cross hatch both sides with a cleaver then marinade it with balsamic vinegar and black pepper. No reason why you shouldn't add other ingredients. I lay it in a frying pan skin side down, cover the pan and cook on a low heat for 10 minutes, turn it over and do 3 more minutes.

[Hedonista]

I just modified my post Baz, lots of typos as I did it in a rush. I meant to ask if you marinate it both sides or just on the meat side?

[Baz Faz]

I put it to marinade after breakfast for eating in the evening. I turn it over every three or four hours so both sides get the benefit of the marinade.

Any leftovers are good cold. My aunt from South Africa was visiting and we gave her the duck breasts hot. There was some left over so next day we took it with us when we were delivering her to Carcassonne airport. We stopped for a picnic along the way in a village. She was impressed by the quality of picnic food - and also that every one passed us wished us Bon appetit.

[quixote]

It must be nice to be back in your own familiar kitchen Baz. The duck sounds wonderful.

[mockchoc]

Doing all we can to visit my friends.... really no need to cook. I can take you out to dinner if you want.

[Baz Faz]

I look forward to chasing you round the island in the kitchen.

[mockchoc]

I think I have a sore leg.......

[ianuk]

Great recipe - I do it and serve Gary Rhode's Blackberry gravy.