Roasted Duck Breast

Sarah Grueneberg, executive chef at Chicago’s Spiaggia, has added a seven-course balsamico tasting menu that incorporates a variety of aged balsamic vinegar.

Serves: 4

4 whole boneless duck breasts
Sea salt, to taste
Pepper, to taste
8 wild ramps, stems removed and cleaned
2 tablespoons butter, unsalted
2 heads of raddichio (treviso), stem removed and quartered
3 tablespoons balsamic condiment (balsamic that is aged less than five years)
Extra virgin olive oil

1. Pre heat oven to 350 degrees.
2. With a sharp knife, cut duck skin in a cross hatch pattern, ensuring even
    rendering of fat.
3. Heat a cast iron or heavy bottomed pan over medium heat.
4. Season duck breasts with salt and pepper.
5. Place duck breasts skin side down, and sear for 2 minutes, add cleaned
    ramps to the pan.
6. Remove from heat and place pan in the oven for 4 minutes or until
    duck breasts are medium and have a little give.
7. Transfer duck breasts and ramps to a plate to rest.
8. Meanwhile, in another sauté pan, melt butter, add Treviso.
9. Once wilted, deglaze with balsamic condimento, season with salt and
    pepper, turn off heat.
10. Slice duck breasts, serve with roasted ramps and Balsamic Treviso.
11. Finish plate with extra virgin olive.

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