Duck Breast with Balsamic vinegar


400 g of duck breast
1 tablespoon of Extra Virgin Olive Oil
1 tablespoon of Balsamic Vinegar of Modena PGI 1 garlic clove
1 sprig of
rosemary Salt

2 tablespoons of oil
2 tablespoons of Balsamic Condiment
1 garlic clove
1 medium size onion


Wash the duck breast and carve some grid-like incisions on the skin in order to melt its fat while cooking.
Cook the breast in a pan with some oil, add the garlic, the onion and the rosemary. Add salt and pepper and let it cook for 20 minutes more or less. Add some balsamic vinegar and cook for another 20 minutes. For the sauce, put together all of the ingredients in a bowl and whisk them until you get a cream. Cut the duck breast into thin slices and dress it with the sauce.

Recommended combination:

For this preparation we recommend our Balsamic Condiment “La Riserva 19”, with its syrup-like density.

Acetaia Marchi s.r.l.
Strada Fossa Monda Nord, 126 (angolo strada Casette, 3) – 41122 Modena – Italia
Tel/Fax +39 059 4822139
Mob +39 328 2283193