Petto d'anatra al balsamico

Duck breast with balsamic vinegar


  • Duck breast (2 pieces) 1 kg
  • Golden onions 130 g
  • Garlic 2 cloves
  • Rosemary 3 sprigs
  • Thyme 4 sprigs
  • Balsamic vinegar 50 g
  • Honey 20 g
  • Water or vegetable broth 150 g
  • Misticanza salad 50 g


  1. To prepare duck breast with balsamic vinegar first of all you need to strip the breast of feathers, it will be enough to pull them out with tweezers
  2. Now remove the excess fat with the help of a knife and proceed to make cuts first obliquely and then vertically
  3. Repeat the same operation for the other breast, then salt and pepper both sides.
  4. Place a pan on the stove and let it heat up; when it is hot, lay the duck breasts in it, skin side down.
  5. After 3-4 minutes turn them over and let them brown on the other side as well. At this point add the hulled onion cut into wedges and the poached garlic.
  6. Add thyme, rosemary and deglaze with the balsamic vinegar. Let it evaporate slightly and add the water (or vegetable broth if you prefer) as well.
  7. Cook the duck breast for about 10 minutes (it should remain pink inside) then transfer it to a cutting board keeping the cooking liquid aside, which you will pour into a colander.
  8. Strain the liquid by mashing the mixture with a spoon directly into the same pan where you cooked the duck breast.
  9. Also add the honey and cook for 3 to 4 minutes to make a sauce. Meanwhile, slice the duck breast and lay the slices on a bed of misticanza.
  10. Finish the dish with the sauce you just prepared and serve your balsamic duck breast.

Recipe by GialloZafferano.

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