Best 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.

DUCK BREAST WITH BALSAMIC VINEGAR GLAZE

Steps:

• Combine the balsamic vinegar, honey, currants and cayenne in a small pot. Bring to a boil, reduce to a simmer and reduce by half to form a thick, syrupy glaze. Remove from the heat and set aside.
• With the point of a knife, score the skin side of the duck breasts in a crosshatch pattern, being careful not to pierce the flesh.
• Season the duck breasts with the salt and pepper. Heat a saute pan over medium heat 2 minutes before adding the breasts, skin-side down. Cook over medium to low heat approximately 6 to 8 minutes to render the fat.
• Carefully remove the excess fat from the saute pan, then turn the breasts over and saute the flesh side 3 to 4 minutes before removing the duck breasts from the pan.
• The breasts should now be medium rare. Slice lengthwise or crosswise and arrange several slices on each plate. Reheat the balsamic vinegar glaze and drizzle some over each of the duck breasts. Sprinkle with toasted pine nuts and serve with Ginger Chestnut Stuffing

RIB EYE STEAKS WITH BALSAMIC VINEGAR GLAZE

Steps:

• Sprinkle steaks with salt and generous amount of pepper. Rub 1 teaspoon oil over bottom of heavy medium skillet. Heat skillet over medium-high heat. Add steaks to skillet and cook to desired doneness, about 4 minutes per side for rare. Using tongs, transfer steaks to plate; tent with foil to keep warm.
• Add remaining 2 teaspoons oil to same skillet. Reduce heat to medium-low. Add shallots and rosemary and cook for 2 minutes, stirring occasionally, Add vinegar and cook until reduced to glaze, stirring up browned bits, about 1 minute. Mix in juices from plate with steaks. Spoon glaze over steaks and serve.

CHICKEN AND PEPPERS IN BALSAMIC VINEGAR GLAZE

Steps:

• Pound chicken to 1/2" thickness. Sprinkle with salt and pepper.
• Heat butter in a large skillet, add chicken and cook over med-high heat until cooked through, 5 minutes per side.
• Meanwhile, cut peppers lengthwise into thin strips.
• Mince garlic.
• Transfer chicken to a serving platter.
• Add peppers and garlic to skillet drippings, and cook until peppers are just tender, about 4 minutes, stirring frequently. Spoon peppers over chicken.
• Add vinegar and honey to skillet, stir with wooden spoon until reduced to a glaze, about 1 minute. Spoon evenly over chicken and peppers.

CHICKEN TENDERS WITH BALSAMIC VINEGAR GLAZE - CLEAN EATING

Steps:

• Heat pan over med-high heat, spray with cooking spray.
• Add chicken tenders and season with pepper.
• Cook turning pieces half way through about 7 minutes.
• Remove and set aside.
• Reduce the heat to low-med add garlic and saute.
• Then add vinegar, honey and chicken broth.
• Simmer scraping the bottom of the pan for 1 minute.
• Return chicken to pan.
• Mix all ingredients together and heat through.
• Garnish and serve.

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.

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.

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.

REDUCED BALSAMIC VINEGAR FOR DRIZZLING SAUCE AND GLAZE

Steps:

• Pour the balsamic vinegar into a heavy-bottomed saucepan, and place over moderate heat. Stir in the honey, drop in the bay leaf and optional cloves or herbs, and bring to a low boil. Adjust the heat to maintain a steady simmer, and allow the vinegar to reduce slowly. After 1/2 hour or so, when it has lost more than half of its original volume, the vinegar will start to appear syrupy, and you should watch it closely.
• To Use as a Glaze
• Cook the sauce to a third of its original volume (when it will measure 2/3 cup). It should be the consistency of molasses, thick but still spreadable. Pour the syrup through a small strainer into a heat-proof bowl or measuring cup. Discard the bay leaf and seasonings. Brush on the glaze while warm.
• For Use as a Condiment and an Elixir to Drizzle over Vegetables
• Reduce the vinegar even more, until it approaches a quarter of its original volume. Slow bubbles will rise from the syrup, and it will take on the consistency of honey, leaving a thick coating on a spoon. Pour it through a small strainer into a heat-proof bowl or measuring cup. Use a heat-proof spatula or spoon to clean out the saucepan before the reduction sticks to the pot for good! Drizzle on the syrup while it is still warm.
• Store in the refrigerator, in a sealed container. It will congeal but keep indefinitely. To use, spoon the hard sauce into a bowl or heatproof measuring cup, and heat it slowly in a pan of hot water or at low level in the microwave. For a thinner consistency, stir in drops of hot water.

BALSAMIC VINEGAR GLAZE

Steps:

• Put all the ingredients in a saucepan.
• Slowly simmer until it reaches the thickness of a glaze. Stir frequently to keep from burning.
• When you achieve the glaze consistency, let it cool down.
• Use to decorate and give a sweet and sour tinge to salads and other Mediterranean food