|1||Duck breast (about 450 gr.)|
|5 gr.||Black pepper|
|2||Tablespoons extra virgin olive oil|
|1||Glass of red wine|
|1||Sprig of rosemary|
|Aged 4-leaves Balsamic Vinegar of Modena|
After washing the duck breast well, salt and pepper it lightly. Then brown it on the side with skin over high heat in a non-stick pan previously heated with oil and the shallots and rosemary.
Turn it over and blend in the red wine. Then add the honey and bake at 200° for about 15 minutes. Finally, cut the duck breast into uniform slices and place on the serving plate. Complete the garnishing with drops of aged 4-leaves Antica Modena Balsamic Vinegar of Modena.