A tasty and original dish, perfect to serve in every occasion for lovers of tasty but delicate meat and ideal both for a special dinner and to bring to the table a simple but effective dish. The fine meats of the duck are classified among the black meat and are distinguished by their softness and the pinkish color that they take when cooked. Their taste, slightly wild, goes perfectly with the accompanying sauce, characterized by sweet and sour notes, thanks to the use of honey, balsamic vinegar and various aromatic herbs.
In order to prepare the duck breast with balsamic vinegar, in fact it is necessary to deprive the chest of the feathers, it will be sufficient to extract them with tweezers. At this point remove the excess fat with a knife and proceed to make cuts first in an oblique way and then vertically. Repeat the same operation for the other chest, then salt and pepper on both sides. Put a pan on the stove and let it heat, when it will be very hot, place the duck breasts on the side of the skin. After 3-4 minutes turn them over and let them brown on the other side. At this point add the cleaned onion cut into wedges and the garlic in shirt. Add thyme, rosemary and blend with balsamic vinegar. Let it evaporate slightly and add the water (or if you prefer vegetable stock). Cook the duck breast for about ten minutes (it must remain pink inside) then transfer it on a cutting board holding aside the cooking base, which you will pour into a colander. Filter the liquid by crushing the mixture with a spoon directly in the same pan where you will have cooked the duck breast. Add the honey and cook for 3-4 minutes to make 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 your chest of duck with balsamic vinegar.
Flavor the balsamic vinegar sauce according to your taste! Add the spices and herbs that you love most ... sage and laurel for example!