Roast Duck with Aged Balsamic

By Stefano Manfredi

Roast Duck with Aged Balsamic

Serves 6

3 large Pekin-Aylesbury ducks

2 cups rocket leaves, trimmed

250g green beans, blanched

2 tbsp extra virgin olive oil

1 tbsp balsamic vinegar


Preheat oven to 240°C.

To prepare ducks, remove legs and entire rib cage. Trim wings off at the first joint.

Cut through breastbone, separating the two breasts, but leave breast meat on the bone.

Salt skin on the breast and leg pieces. Place them skin-side down in a roasting pan and place in oven for 12-15 minutes. This will crispen skin as well as removing most of the fat.

If the skin is not fully crisp, place pieces, skin-side down, in a skillet and fry on moderate heat until crisp.

Scatter rocket leaves on 6 plates, place green beans on top. Dress with olive oil.

Take each duck breast off the bone. Slice into 5-6 pieces and arrange on the plate.

Cut leg at the joint. Add to the breast, sprinkle a little balsamic on meat.

Serve immediately.


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