Magret de canard with Balsamico

The extraordinary versatility of the Balsamic Vinegar of Modena inspires the creation of new recipes and the search of original approaches with products of the culinary traditions of the whole world. In this issue, we are pleased to suggest you an exclusive french recipe with duck.


Maigret de Canard with Balsamicorecipe



2 breasts of duck

Balsamic Vinegar of Modena “del Duca”

2 spoons of “quatre épices” (black pepper, ginger, cloves, nutmeg)



With the knife, make some cuts in the fat part of the breast of the duck. Fill the cuts with the “quatre épices” mixture and then, put the meat in an ample frying pan from the part of the fat. Cook with middle fire for about 10 minutes, then turn the meat and still cook around 5 minutes.

Therefore, verse the Balsamic Vinegar of Modena, mixing for heating well the sauce. Cut the meat into fine slices and verse the Balsamic sauce above, serve immediately with purè or mashed potatoes.

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