DUCK WITH BALSAMIC VINEGAR AND WINE SAUCE

The duck with balsamic vinegar is a classic recipe in Italy, because this now famous worldwide ingredients of Modena, the special vinegar to cook a lot of food for a special taste. Moreover the duck is a perfect meat to be cooked in its fat and with sauces. The recipe has a sauce with red wine and balsamic vinegar, with a touch of cinnamon, honey and rosemary, to create a nice and intense contrast of flavors. The duck breast is briefly baked to be cooked in its own fat, and then sautéed in the sauce with which top the dish once you place the meat on a plate. For a better result, use a good wine, possibly a super Tuscans, which will then also be used for the meal. So you can open an excellent bottle of wine, and use a small portion for the sauce, and drink it for the meal.

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DUCK WITH BALSAMIC VINEGAR AND WINE SAUCE

Course

Second Course

Cuisine

Italian

Keyword

Balsamic vinegar, Duck, Red wine

Prep Time

10 minutes

Cook Time

30 minutes

Servings

people

Ingredients

• 300 g Duck breast
• 100 ml Red whine full-bodied
• 20 ml Balsamic vinegar
• 10 g Honey
• 2 cloves
• 1 stick cinnamon
• 1 pinch rosemary dried
• 1 sprinkle Black pepper
• 1 pinch salt

Course Second Course Cuisine Italian Keyword Balsamic vinegar, Duck, Red wine Prep Time 10 minutes Cook Time 30 minutes Servings people Ingredients 300 g Duck breast 100 ml Red whine full-bodied 20 ml Balsamic vinegar 10 g Honey 2 cloves 1 stick cinnamon 1 pinch rosemary dried 1 sprinkle Black pepper 1 pinch salt

Instructions

1. Place the duck breasts on the cutting board (1). Then cut the surface of the skin (2), up to arrive to the meat. Make different cuts so as to form diamond shapes. Then turn the breasts and salt (3) the skinless part.

   
2. Sprinkle this part with freshly ground black pepper (4). Place the duck breasts on a baking dish (5) with the part of the skin on the bottom. Bake (6) in a preheated oven at 180° C for about twenty minutes.

   
3. While the duck breasts cook, start the red wine sauce. In a pan pour the red wine (7) and light the fire, with medium flame. Pour the balsamic vinegar (8) and the honey (9).

   
4. Add the dried rosemary (10), the cinnamon stick (11) and the cloves (12).

   
5. Mix well (13) to melt the honey, and let it cook for ten minutes (14), over low heat. Finally turn off the heat and strain the wine by a sieve (15). Do not wash the pan.

   
6. Leave the wine in a glass (16) and take back the pan to pour again the filtered wine into it (17) and re-light the fire. Meanwhile, take off the duck breasts from the oven (18).

   
7. Place the breasts on the cutting board (19) and start slicing them (20). Leave the slices aside (21).

   
8. When the wine begins to boil in the pan, put in the slices of duck breast (22) and start turning (23) to flavor them, while the wine is reduced. When this has become a thick sauce, serve the meat and pour a few tablespoons of the sauce on top (24). Serve hot on table.

   

Recipe Notes