One of the most traditional French dishes that is perfect for a holiday meal is Duck breast with a Balsamic vinegar glaze. The rich, succulent flavor of duck pairs perfectly with the tart sweetness of balsamic vinegar, and the glaze gives the dish an attractive sheen. This elegant dish will make your guests feel special and show off your culinary skills. 

Duck breast is not a difficult dish to make, but it does require some attention to detail. The key to getting the perfect flavor and texture is to cook the duck slowly over low heat so that it doesn't become dry or tough. You'll also want to make sure that the glaze coats the duck evenly for maximum flavor.

If you're looking for a show-stopping holiday dish that will impress your guests, look no further than Duck breast with Balsamic vinegar glaze! It's easy to prepare and tastes delicious, making it the perfect choice for any special occasion. 

I ordered 2 whole ducks and deboned all of them. We enjoy breast at Xmas Eve and another breast at the New Year for Japanese traditional food. Duck breast is my favorite and here is my note:

Wine pairing suggestions: Cabernet Sauvignon, Pinot Noir, Syrah/Shiraz, Zinfandel, or Merlot.

Duck fat is the perfect cooking oil for Duck breast. 

- Duck breast is a French dish made of duck meat that is slow cooked. I did 7 and half on skin side with medium heat and meat side for 3 mins and rest 5 minutes before cut and serve.

- The key to getting the perfect flavor and texture is to cook the duck slowly over low and medium heat so that it doesn't become dry or tough. 

- Make sure that the glaze coats the duck evenly for maximum flavor. 

- Duck breast with Balsamic vinegar glaze makes a show-stopping holiday dish! It's easy to prepare and tastes delicious, making it the perfect choice for any special occasion.

I hope you enjoy Tatekitchen!