Italian Roasted Duck Breast with Balsamic and Rosemary Glaze

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Petto d'anatra, or roasted duck breast, is a beloved second course across northern and central Italy, where duck is finished with a glossy sweet-sour glaze. The skin is scored and slowly rendered until shatteringly crisp, while the meat stays tender and rosy. Serve it sliced on the bias with a drizzle of the pan sauce for an elegant weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 32 gFat
• 10 gSaturated Fat
• 10 gCarbs
• 0 gFiber
• 9 gSugar
• 28 gProtein
• 420 mgSodium
• 360 mgPotassium
• 28 mgCalcium
• 3.8 mgIron
• 3 mgVitamin C
• 28 mcgVitamin A

Ingredients

For the Duck Breasts

• 4 duck breasts, about 200-225 g each, skin on
• 1 1/2 tsp fine sea salt
• 3/4 tsp freshly ground black pepper
• 1 tbsp extra-virgin olive oil
• 4 sprigs fresh rosemary
• 3 garlic cloves, lightly smashed

For the Balsamic Rosemary Glaze

• 1/2 cup good-quality balsamic vinegar
• 1 1/2 tbsp honey
• 1/2 cup low-sodium chicken or duck stock
• 1 tbsp cold unsalted butter
• 1 tsp fresh rosemary leaves, finely chopped
• Flaky sea salt, to finish

Directions

1. Pat the duck breasts completely dry with paper towels. Using a sharp knife, score the skin in a tight crosshatch pattern, taking care not to cut into the flesh. Season generously all over with salt and pepper and let stand at room temperature for 15 minutes.
2. Place a large oven-safe skillet, preferably cast iron, over medium-low heat. Lay the duck breasts skin side down without oil, scatter the rosemary sprigs and garlic around them, and cook for 8-10 minutes, pressing gently and letting the fat render slowly until the skin is deep golden and crisp.
3. Flip the breasts and sear the flesh side for 1 minute, then transfer the skillet to a preheated 200 °C (400 °F) oven. Roast for 6-8 minutes for medium-rare, aiming for an internal temperature of 54 °C (130 °F).
4. Transfer the duck to a warm plate, discard the garlic, and tent loosely with foil. Rest the meat for 8-10 minutes so the juices redistribute.
5. While the duck rests, make the glaze: pour off all but 2 tablespoons of duck fat from the skillet, set it over medium heat, and add the balsamic vinegar. Simmer until reduced by half, about 2 minutes.
6. Stir in the honey and stock and simmer for another 3-4 minutes until the sauce coats the back of a spoon. Whisk in the butter and chopped rosemary and season to taste with salt and pepper.
7. Slice each duck breast on the bias into 1 cm slices, arrange on warmed plates, and spoon the warm balsamic glaze over the top. Finish with a pinch of flaky sea salt and serve immediately with roasted potatoes or buttered polenta.

Cook’s Notes

• Always start duck skin-side down over gentle heat; rushing the rendering step gives rubbery skin and undercooked fat.
• A reliable instant-read thermometer is the best way to avoid overcooking; pull the duck at 54 °C as it will continue to rise while resting.
• Save the rendered duck fat from the pan; it is wonderful for roasting potatoes or frying eggs the next morning.
• If your balsamic is very thick and sweet, balance the glaze with a small squeeze of lemon juice at the end.
• Do not skip the resting period; cutting too early will send the juices streaming across the board instead of staying in the meat.

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