Duck breast with balsamic vinegar







INGREDIENTS:

400 g 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 Condiment
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 Condiment “La Riserva 19”, velvety dense. condimento balsamico la riserva 100ml 19