A fine second course, the crispy duck breast with vinegar and white truffle honey is recommended for important occasions. Impress your guests with our recipe!
Difficulty
MEDIUM
Time
20 min.
People
4
Difficulty
MEDIUM
Time
20 min.
People
4
• 600g di petto d’anantra
• 50g di panna liquida
Ingredients
• 600g duck breast
• 50g liquid cream
• 2 tablespoon of balsamic winegar
• 1 jar (40g) of White Truffle Honey
• 130g butter
• Salt and Pepper as Required
• 130g di burro
•Sale e Pepe q.b.
PREPARATION
- Cut with a sharp knife the outer skin of the duck breast (not the meat!), making oblique cuts first in one direction and then in the opposite, to form a grid. Add salt and pepper on both sides.
- Put the pan on the heat, melt a teaspoon of butter and place the duck breast on top. After 5-6 minutes turn it to let it brown also on the other side.
- To make it crunchy, put the duck breast in the oven for 5 minutes at 200 °C.
- Once the duck breast is ready, transfer it to a cutting board. Add 2 tablespoons of balsamic vinegar, the liquid cream and 20 g of WHITE TRUFFLE HONEY in the pan where you cooked the duck breast to create a seasoning sauce. Let it evaporate for 5 minutes.
- Slice the duck breast and lay the slices on a plate with hot potatoes or on a bed of salad.
- Finish the dish with the freshly prepared sauce and decorate it with 20 g of WHITE TRUFFLE HONEY.
