Baked lamb ribs
second courses from Italy
Duck breast with balsamic vinegar
Duck breast with balsamic vinegar
ready in
30 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The balsamic duck breast is an excellent second course. Its wild taste goes very well with the balsamic taste of vinegar.
preparation
step 1
Thoroughly clean the skin of the duck breast from any residual feathers with the appropriate tweezers. Make cuts in the skin perpendicular to each other. Remove excess fat from the meat, salt and pepper on both sides. Meanwhile preheat the oven to 180 degrees.
step 2
Heat a pan (which can also be put in the oven) and fry over a lively heat the chest starting from the skin. After a few minutes add the mix of aromas (bay leaf, rosemary, thyme, sage, onion cut into large wedges and garlic)
step 3
When the skin has reached a golden color (just a few minutes) turn the chest and let go a few more minutes.
step 4
Place the pan with the chest and the flavors in the oven and leave 10/15 minutes depending on the size of the chest.
step 5
After cooking time, wrap the duck breast in the aluminum paper and leave aside.
step 6
Proceed with the preparation of the balsamic reduction: drain the pan where the breast is cooked from excess fat, but keeping all the flavors. Turn on the heat and blend the remaining flavors with balsamic vinegar.
step 7
Allow the vinegar to set for a few minutes. Meanwhile, cut the duck breast. Serve with the meat well sprayed by the reduction to balsamic.
