Ingredients for 4 servings :
1 duck breast divided in two parts (with the skin), 400 gr of cipollini onions, Rosemary, 100ml of cognac, 3 tablespoon of balsamic vinegar, La Madia White Truffle Acacia Honey, 1 clove of garlic, Extra virgin olive oil, salt, pepper
Directions:
Chop the garlic with the rosemary. Season the duck breast with salt, pepper and the aromatic mix.Tie the two parts of the breasy with the kitchen string and let it rest for one night in the fridge. Heat three tablespoons of oil in the frying pan, add the breast and brown it well, before the skin-side, then on the other side. Simmer with cognac for 2-3 minutes.
Add the cipollini onions, balsamic vinegar and two tablespoons of La Madia White Truffle Acacia Honey.
Sprinkle the sauce obtained over the meat with a spoon. Add half a glass of hot water and cook for 20 minutes with the lid, turning the meat occasionally.
At the end of cooking, take off the fire, slice the duck breast on a cutting board and serve with the cipollini onions.
difficulty: medium - Time: 30 min
Product used: La Madia White Truffle Acacia Honey
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