Matpop I did. I posted just a few hours prior to the meal. It burnt!
It didn't LOOK burnt or seem burnt--- but I detected the undertones.
The "recipe"I found called for brown sugar. Another called for honey. That is why I tried to substitute. My choice was a pure maple syrup or the jam. And, that jam is really good. The balsamic is 38 bucks for a wee bottle and it was aggravating to waste any of it.
BUT - that brew hardened up like a lollipop and it was the BEST tasting lollipop (I coated a spoon with it) and I bet not all that fattening! A few chunks of that stuff while cooking definitely takes the urge to sample the cooking. The undertone of 'burnt' was fine for the candy -- just didn't want it on the duck.
Next time I will do as you say. I should have posted in the Whats for Dinner thread because I know that is a busy one and so many good cooks are there. Would have gotten more exposure in time for the planning.
I didn't want to use Terry's thread to ask something that wasn't related.
Off Topic is our middle name on What's For Dinner. Personally, I'd never use a premium balsamic for cooking. It's the same as cooking with wine...cook with a drinkable one but not a pricey one. Cheap balsamic has added sweeteners but pricey ones are sweet because of their extended fermentation process. When you do the reduction it should be done on a bare simmer with constant attention like when making roux.
yes, I've a stove top with 5 burners and a great simmer. I just went away for a minute - and had no idea it burnt until I tasted. I don't think many would have picked up on it but I did.
I love that balsamic and it is the only one I have in the house. I didn't realize I could go with a less expensive and have the same result. I love this balsamic so much, I have considered dabbing it behind my ears! It cost more than my perfume!
anyway, I surely will try it your way next time. The duck came out good - nice and thick and crispy 'duck' bacon outside. I was happy with it.