Monday, 13 January 2014

Duck in a sweet balsamic sauce recipe

Talking balsamic vinegar dishes with +Susen Freemyers this morning reminded me that I had not yet posted this simple but tasty recipe that we enjoyed a couple of weeks ago.

We wanted duck breasts but the Pingo Doce in Ourique, and also the one here in Alvor, only stock frozen duck legs so we (mistakenly actually!) had those instead. We were able to snip a couple of stems of fresh rosemary from Albertje's garden at Serro Da Bica. The resulting flavour of this meal is sweet and sharp at the same time and the marinade produces a lovely rich glaze on the meat.

2 duck legs
3 tbsp olive oil
3 tbsp balsamic vinegar
2 tbsp red wine
2 tbsp lemon juice
1 tbsp runny honey
2 garlic cloves, finely chopped
couple of rosemary stems

Place all the ingredients in a large bowl, making sure that the duck meat is submerged. Cover and leave to marinate in the fridge overnight.
Preheat the oven to 190c. Put the duck legs into an ovenproof dish and pour the marinade over and around them. Roast, uncovered, for an hour. Serve immediately.

As you can see, we served our duck with carrots and roasted potato cubes. I think roasted shallots would also work very well.
Oh, and if you think you'll need to buy a whole new bottle of balsamic vinegar just to make this recipe, don't worry. You can make the Balsamic salmon recipe I previously blogged as well!

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