- 1/4 cup balsamic vinegar
- olive oil
- 1 clove garlic, crushed
- 1 tsp dry thyme
- 1 tsp cracked pepper
- sea salt
- 2 duck breasts
- Combine the vinegar, 2 tsp olive oil, the garlic, thyme, and pepper. Add the duck breasts, turning to coat.
- Chill 1 to 8 hours.
- Heat a skillet. Season the duck with salt.
- Saute on high heat 3 to 4 minutes per side. Serve.