Balsamic vinegar has a rich, slightly sweet taste. It can be used as an ingredient in salad dressings, in marinades and sauces. Balsamic vinegar can add a touch of sophistication to even a simple dish.
Duck breasts with balsamic vinegar and honey
You will need:
- 2 duck breasts;
- 6 heads of shallots;
- olive oil;
- 100 ml of balsamic vinegar;
- 1 tbsp. honey;
- salt and freshly ground black pepper.
If you find duck meat to be too fatty, use turkey breast in this recipe.
Peel the onion and cut into small cubes. Fry it in a preheated skillet with oil for 3-5 minutes.
Wash the duck breasts, save the skin on them, trim off the fat from the sides, but leave it at the top. Cut the breasts into large pieces and season with salt and pepper. Place the breasts, skin side down, in a preheated skillet and cook for 10 minutes. Then drain off excess fat, turn breasts and cook on the other side for 5 minutes.
Pour in the balsamic vinegar, and after 5 minutes, add the honey, evenly distributing it over the pan, then add the already fried onions. Mix everything thoroughly and simmer over medium heat until tender. If the sauce is too thick, add a little water to it. Serve the duck with pasta or boiled potatoes and a green salad dressed with olive oil and balsamic vinegar.
Chicken with balsamic vinegar and spices
You will need:
- 600 g chicken fillet;
- 2 tomatoes;
- 2 onions;
- 1 eggplant;
- 120 g of canned olives;
- 1 small zucchini;
- 100 ml of olive oil;
- 1 lemon;
- 300 ml of balsamic vinegar;
- 1 tbsp. coriander seeds;
- 1 tbsp. dill seeds;
- 4 inflorescences of a carnation;
- salt and freshly ground black pepper.
You can change the composition of vegetables to your liking, for example, add bell peppers or cauliflower.
Wash vegetables, peel onions and zucchini, remove pits from olives. Cut the tomatoes into cubes, the onion into half rings, the zucchini and eggplant into thin slices. Squeeze lemon juice. Cut the chicken into slices, pour with a mixture of lemon juice and 50 ml of olive oil, salt and pepper. Leave the meat for half an hour.
After that, pour balsamic vinegar into a deep frying pan, add coriander and dill seeds and cloves there. Heat at medium temperature to reduce the volume and caramelize the vinegar. To make the sauce, strain it to separate the seeds.
In a separate skillet, fry the onion in the remaining olive oil, then the zucchini and eggplant for 5-7 minutes. Pour tomatoes there and simmer for 15 minutes, adding salt and pepper. At the end of cooking, add olives to the rest of the vegetables. Set aside the vegetables and fry the chicken in a skillet, adding half of the balsamic vinegar at the end.
Serve the chicken on a vegetable cushion, and in a separate gravy boat, place the remaining balsamic vinegar on the table. It can be used not only as an accompaniment to chicken, but also as a salad dressing.
