duck fillet 300 g
1 pink grapefruit
belgian endiveINGREDIENTS FOR THE VINAIGRETTE:
Balsamic Vinegar of Modena Ponti 30 ml
orange juice 300 ml reduced at low fire
up to 50 ml
extravirgin olive oil 30 ml
Cook the duck fillet at low flame, leaving rare the inner part.
In a nonstick pot, cook with some oil the belgian endive in leaves.
Arrange the belgian endive and the sliced duck fillet on a plate.
Garnish with the peeled citrus segments.
Dress with the vinaigrette just prepared.