Best 6 Balsamic Vinegar Glaze Recipes

ROAST DUCK WITH BALSAMIC VINEGAR & HONEY GLAZE

Steps:

• Preheat oven to 425°F.
• Remove (thawed) duck from bag and rinse under cold water.
• Generously season duck cavity and skin with salt and pepper. Tie legs together with string.
• Roast duck, breast side up, for 20 minutes. Remove duck from oven.
• Rake skin numerous times with a sharp meat fork being careful not to pierce meat; return to oven. Continue to roast for 1 hour and 10 minutes. While roasting, frequently baste duck with juices from bottom of roasting pan.
• While duck is roasting, combine 10 tablespoons balsamic vinegar, honey and pepper in small saucepan. Over high heat, bring to a boil. Boil until mixture starts to thicken. Stir constantly until mixture is very thick and reduced to about 3 tablespoons. Remove from heat; add remaining balsamic and red wine vinegar. Keep warm until duck is cooked. (If glaze cools and becomes too thick, warm over low heat, stirring constantly.).
• When duck is cooked, remove from oven and dry skin with paper towels. Brush duck with a thick coat of warm glaze; place in oven for 1 minute. Remove from oven and serve immediately. Garnish with fresh herbs.

SEARED SALMON WITH BALSAMIC VINEGAR AND DIJON GLAZE

Steps:

• Dust salmon with freshly ground pepper, flesh side up.
• Heat oil in the pan on high heat until oil gets a little smoky.
• Starting with pepper-side down, sear 3 minutes each side.
• Remove salmon from pan and reduce heat to medium.
• Immediately place balsamic vinegar in pan, where it will reduce quickly.
• Add Dijon and mix until well blended.
• Starting with pepper-side down, place salmon into glaze, coating both sides completely and turn fire off.

CHICKEN WITH ENDIVE, RADICCHIO AND BALSAMIC VINEGAR GLAZE

Steps:

• Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet; sauté until cooked through, about 6 minutes per side. Transfer chicken to platter (do not clean skillet). Tent chicken with foil.
• Heat 2 tablespoons oil in same skillet over medium-high heat. Add onion and oregano; sauté until onion softens, about 10 minutes. Using tongs, transfer onion to plate. Reduce heat to medium. Add endive to skillet and sauté until beginning to brown, turning occasionally, about 5 minutes. Add radicchio. Cover skillet and cook until radicchio begins to brown and endive softens, about 5 minutes. Return onion to skillet. Sprinkle vegetables with sugar. Stir until sugar melts, about 1 minute. Transfer vegetables to plate.
• Add vinegar to skillet; boil until slightly thickened, scraping up any browned bits, about 2 minutes. Add chicken to skillet; turn to coat with glaze. Arrange chicken on platter. Arrange vegetables around chicken. Drizzle remaining glaze from skillet over vegetables. Top with parsley.

BALSAMIC VINEGAR GLAZE

Steps:

• Combine Vinegar and sugar in a small saucepan. Cook, stirring, over low heat for 4 minutes or until sugar has dissolved. Bring to a boil. Reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.

CHICKEN TENDERS W/ BALSAMIC VINEGAR GLAZE

Steps:

• heat oil over med-high heat. Add chicken season with pepper. Cook 3 to 4 min on each side. Remove chicken and set aside.
• Reduce heat to low-medium, add garlic and saute. Then add vinegar, honey and chicken broth. Scrape bottom of pan and heat 1 minute.
• Return chicken to pan, mix ingredients and heat through.

SAUTEED TURKEY CUTLETS WITH BALSAMIC VINEGAR AND HONEY GLAZE

Steps:

• In small bowl, stir vinegar, honey until honey dissolves. Dredge the turkey in bread crumbs, press crumbs to make them adhere. In large heavy skillet, heat oil over moderately high heat until hot but not smoking. In oil, saute turkey in batches turning once for 1 min. Transfer to platter. Wipe skillet and cook garlic in butter over mod low heat, stirring for 1 min until pale golden. Stir in wine. Boil until liquid reduces to 2 TBL. Stir in reserved vinegar and honey. Boil until syrupy. Spoon glaze over cutlets and sprinkle with parsley.