Main courses
Duck breast with Balsamic Vinegar of Modena P.G.I.
One of the other recipes we suggest is duck breast with Balsamic Vinegar of Modena I.G.P. This is a nutritious and filling dish with a strong and enticing flavour. The taste of duck meat, which is different from that of many other meats, is greatly enhanced by Balsamic Vinegar of Modena P.G.I. This gourmet dish is simple to prepare and will appeal to everyone.
INGREDIENTS:
400 g duck breast
One tablespoon of Extra Virgin Olive Oil
One tablespoon of Balsamic Vinegar of Modena PGI
1 garlic clove
1 sprig of rosemary
Salt
Pepper
FOR THE SAUCE:
2 tablespoons of Extra Virgin Olive Oil
2 tablespoons of Balsamic Condiment
1 garlic clove
Salt
1 medium onion
PREPARATION:
To prepare the duck breast with Balsamic Vinegar of Modena I.G.P., wash the meat and make chequered incisions in the skin, so that the fat melts during cooking. Brown the duck breast in a pan with a little extra virgin olive oil, add the garlic, onion and rosemary. Add salt and pepper and cook for another 20 minutes. Add the Balsamic Vinegar of Modena I.G.P. and cook for another 20 minutes. For the sauce, combine all the ingredients in a bowl and mix until creamy. Cut the duck breast into thin slices, dress with the sauce and serve.
Recommended pairing
For this preparation we recommend our Balsamic Condiment “La Riserva 19”, with its syrupy density.
