Duck breast with balsamic vinegar
Instructions
Prepare the sauce: in a bowl pour oil and vinegar, emulsify banging with a small whisk, add two cloves of garlic, peeled, crushed a piece of chili pepper and a pinch of salt.
In a saucepan heat a knob of butter and two tablespoons of olive oil, let Brown two cloves of garlic and remove them.
Place in the Bowl the goose breast in thin slices and rosolatele to high heat a few minutes.
Add salt and pepper, sprinkle the balsamic vinegar, reduce heat and cook 15-20 minutes.
Arrange on a serving dish and pour over the marinade.
Accompanying wines: Carema DOC, Vino Nobile Di Montepulciano DOCG Taurasi DOCG.
Ingredients and dosing for 4 persons
- 500 g of goose breast
- 90 g of balsamic vinegar
- 1 walnut butter
- 2 cloves of garlic
- 2 tablespoons of olive oil
- Salt
- For the sauce:
- 10 cl of olive oil
- 10 cl of balsamic vinegar
- 2 cloves of garlic
- 1 bit of chili
- 1 pinch of salt