5 tbsp balsamic vinegar
4 duck breast halves, scored
salt, black pepper
1 tbsp extra balsamic vinegar for drizzling
Scoring the duck skin; with a sharp knife, cut diagonal parallel slashes 1/2in (1cm) apart through skin to make a diamond pattern. Be careful not to pierce the flesh.
Put 5 tbsp vinegar in a shallow dish just wide enough to fit 4 breast halves. Add the duck breast halves, skin side up. Cover and leave to marinate for 20 minutes at room temperature. Grill or roast according to instructions below. Cover with foil and leave to rest for 5 minutes before cutting into thin slices. Sprinkle with salt and pepper. Drizzle over remaining balsamic vinegar. Serve hot.
Outdoor on the barbecue
Grill over medium coals, skin side down until the skin is crispy, 5 minutes. Turn and grill for further 8 minutes for medium rare, 10 minutes for well done.
Preheat oven to 400°F (200°C). Preheat a heavy oven-proof skillet over medium heat. Add duck skin side down and cook until crispy, 5 minutes. Turn breasts and place pan in the oven for 8 minutes for medium rare, 10 minutes for well done.