Balsamic Glazed Duck Fillets

I really like using duck fillets(aiguillettes).  They are so versatile and can be used to make anything from an Asian stir fry to a savory chili  I don’t know how available they are in the States but if we don’t have them, we should!  I imagine you could substitute strips of chicken fillet.

This glaze of duck fillets is really quick and easy to make.  I added some brussel sprouts because I saw Jade looking longingly at them in the market.

Balsamic Glazed Duck Fillets

1 lb of duck fillets

2 tbsp butter

6 cloves garlic, finely chopped

4 tbsp finely chopped parsley

1/2 cup balsamic vinegar



Quickly brown the fillets in the butter until almost done.  Remove and set aside.  Add the garlic and parsley to the pan and cook until the garlic is soft.  Add the balsamic vinegar and reduce the liquid to about half to make the glaze.  Season with salt and pepper.  Add the reserved fillets to the pan cooking and turning for about 1 minute to coat with the glaze.

Wine suggestion:  Brouilly Beaujolais

About cookinginsens

An American living in Burgundy, France
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11 Responses to Balsamic Glazed Duck Fillets

  1. Oh yes, please!

  2. Conor Bofin says:

    It’s one of the things that you are spoiled with in France. Great duck. The standard here is a lot lower than the average in France and it is also very expensive. Only a few months now……
    Lovely post as ever,

  3. Eggton says:

    I love your China! What a beautiful dish. I just returned form a foray to the antique store and I was proud of my loot, but what you have there puts it to shame. All the best!

  4. Looks wonderful. Glad someone else admires Brussels sprouts.

  5. Michelle says:

    Love duck. Love Brussels sprouts. If you weren’t so far away, I’d come right over for the leftovers.

  6. Anastasia says:

    Love ducks, but they are hard to find (in a butchered form….)

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