The duck-breast with balsamic vinegar is a recipe typical of Emilian-cuisine, prepared by browning the duck breast with onion, garlic and rosemary and then spraying it with vinegar—continue cooking. Here are the steps for the duck breast with balsamic vinegar.
For the Sauce
Wash the duck breast and flame it to remove the feathers residues, then dry it with a clean cloth.
Brown the duck breast in the butter and oil, add the garlic, onion and rosemary. Salt and pepper.
Then sprinkle with the balsamic vinegar and cook for about twenty minutes.
For the sauce, put all the ingredients in a bowl and work them finely, leaving them to macerate for about an hour.
Cut the duck breast into thin slices and season with the sauce.
The recipe that we propose today is a tasty and original second course, a gourmet dish that will make you feel like a real chef: duck breast with balsamic vinegar. Perfect to serve on any occasion to your friends who love tasty but delicate meats and ideal for both a special dinner—and to bring a simple but effective dish to the table.
The fine-meats of the duck is classified among the black meats and are distinguished by their softness and the pink color that they take on when cooked. Their slightly-wild taste goes perfectly with the accompanying sauce, characterized by sweet and sour and fragrant notes, thanks to the use of honey, balsamic vinegar and various aromatic herbs. You too can make this succulent dish, the breast of
To prepare the duck breast with balsamic vinegar, it is necessary to first remove the feathers from the breast, it will be sufficient to extract them with tweezers.
At this point, remove the excess fat with the help of a knife and proceed to make cuts first in an oblique-direction and then vertically. Repeat the same operation for the other breast as well, then add salt and pepper from both sides. Place a pan on the fire and let it heat up, when it is hot, place the duck breasts skin-side up. After 3-4 minutes, turn them and let them brown on the other side as well. At this point add the peeled-onion cut into wedges and the poached garlic. Add thyme, rosemary and blend with the balsamic vinegar.
Let it evaporate slightly and add the water too (or if you prefer vegetable broth). Cook the duck breast for about ten minutes (it must remain pink inside) then transfer it to a cutting board keeping the cooking juices aside, which you will pour into the colander. Filter the liquid by crushing the mixture with a spoon directly in the same pan where you cooked the duck breast.
Also, add the honey and cook for 3-4 minutes to obtain a sauce. Meanwhile, slice the duck breast and place the slices on a bed of mixed salad. Finish the dish with the freshly prepared sauce and serve yours in a vestro-duck breast with balsamic vinegar.
We recommend serving the freshly prepared duck breast with balsamic vinegar. Freezing is not recommended.