Duck breast with balsamic vinegar

In: Second Courses On:

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"

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