Sprinkle the duck breasts on both sides with salt, pepper, 1 package of the vanilla sugar and 2 tbsp of balsamic vinegar. Refrigerate for 2 hours.

Boil the 1/2 cup balsamic vinegar with the remaining package of vanilla sugar and black pepper until reduced by half. Set aside and keep warm.

Sear the duck breasts in a hot skillet, fat side down, for 3-4 minutes. Turn and continue to cook for 3-4 minutes. Remove from the skillet and let rest for 5 minutes before slicing.

Slice and serve with the balsamic reduction.