Duck breast with balsamic vinegar
INGREDIENTS:
- 400g of duck breast
- A spoon of Extra Virgin Olive Oil
- 1 clove of garlic
- 1 bunch of rosemary
- Salt
- Pepper
FOR THE SAUCE:
- 2 spoons of Extra Virgin Olive Oil
- 2 spoons of Balsamic Vinegar
- 1 clove of garlic
- Salt
- 1 medium onion
PREPARATION:
Wash the duck breast and create oblique incisions on the skin, to let the fat melt while cooking.
Brown the duck breast in a frying pan with a little oil, add the garlic, the onion and the rosemary. Add salt and pepper and cook for another 20 minutes.
For the sauce, combine all the ingredients in a bowl and blend them until creamy.
Cut the duck breast into thin slices and flavour it with the sauce.
RECOMMENDED MATCH:
For this dish, we recommend our Balsamic Vinegar Modena I.G.P. Aged, velvety dense and our "Gocce di Frantoio - Raggia"
