07 Dec On the first day of Christmas my true love gave to me … a duck breast with balsamic glaze!
We are in Oregon, after all, so how about smoked duck breast? It’s festive and impressive — and easy. Our duck breast is fully cooked, you just heat it through and get the skin crispy in the oven. Slice and drizzle with balsamic reduction or pepper jelly and serve as an entree, or on slices of a Sparrow Bakery baguette for an hors d’oeuvre.
Smoked Duck Breast
1 smoked duck breast
Balsamic vinegar reduction or pepper jelly
Bake thawed, smoked duck breast in a 450ºF oven for 25-30 minutes. (The duck breast is fully cooked, you’re just heating it through and crisping the skin.) Slice and drizzle with balsamic reduction or pepper jelly and serve.