Duck breast with balsamic vinegar

In: Second Courses On:


  • 400g of duck breast
  • A spoon of Extra Virgin Olive Oil
  • 1 clove of garlic
  • 1 bunch of rosemary
  • Salt
  • Pepper


  • 2 spoons of Extra Virgin Olive Oil
  • 2 spoons of Balsamic Vinegar
  • 1 clove of garlic
  • Salt
  • 1 medium onion


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.


For this dish, we recommend our Balsamic Vinegar Modena I.G.P. Aged, velvety dense and our "Gocce di Frantoio - Raggia"