Balsamic Broccoli with Duck Fry

Michal Frischman Recipe By
  • Cooking and Prep: 30 m
  • Serves: 10
  • No Allergens

I don’t love balsamic vinegar; I’ve never had one that didn’t overpower the dish I was eating. My one big exception is balsamic reduction! The reduction mellows out the acid, resulting in a dish that’s balanced and delicious.

Ingredients (7)

Main ingredients

Start Cooking

Prepare the Duck Fry

  1. In a small saucepan, cook the balsamic vinegar and honey over medium-low heat until reduced by half, about 10–15 minutes.

  2. Meanwhile, spray a medium frying pan with cooking spray and sauté the onion and garlic, seasoning as necessary, until browned. Add the duck fry and continue sautéing another five minutes. Remove from heat.

Prepare the Broccoli

  1. Steam the broccoli in a large pot with one inch (two and a half centimeters) of salted water set over medium heat. Remove the broccoli from the pot. Toss with the vinegar reduction and top with the onion and duck mixture.

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