Duck Breast in Balsamic Vinegar

The duck breast cooked with balsamic vinegar is a traditional recipe from the area of Bologna.

There are many versions, here is mine, as always tested in my kitchen and my family and my friends. Here what you need, for 2 people 1 duck breast with about 400 grams , 1 garlic clove , half a shallot , salt, rosemary , sage, half a glass of dry white wine, olive oil and of course half a glass of balsamic vinegar.  At the end of the meat should result nice browned outside and pink inside, so the initial cooking must be on high heat. First you have to eliminate any feathers from the skin and make on the skin few cuts at the distane of 2cm . Then chop the In a nonstick pan put a tablespoon of olive oil and arrange the duck breast skin side down. Cook over high heat for very few minutes , the skin will soon give away its fat. Turn the breasts and saute for 4 to 5 minutes . Then add garlic, shallot, chopped sage and rosemary, and salt. add the white wine, reduce the heat, put the lid on and cook for about 15 minutes, turning the meat from time to time to avoid burning the herbs. After 15 minutes remove the lid, turn up the heat, add the balsamic vinegar and let reduce the sauce, stirring constantly and turning once the breast duck. And now is ready ready: cut the meat and serve with the gravy. Enjoy it!