DUCK WITH BALSAMIC VINEGAR AND WINE SAUCE
Servings Prep Time
2people 10minutes
Cook Time
30minutes
Servings Prep Time
2people 10minutes
Cook Time
30minutes
Ingredients
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

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