The night before cooking, remove excess fat from the duck breast (without removing the skin) and let it marinate in a bowl with rosemary, garlic, salt, pepper and olive oil.
The next day, chop the duck breast into small pieces and brown them in the pan with its marinade, until most of the fat has rendered.
Mix the acacia honey with 100% Italian Apple Cider Vinegar Glaze and add it to the pan along with the apple finely chopped.
Sauté for a few minutes.
Serve immediately.
INGREDIENTS
1 tablespoon 100% Italian Apple Cider Vinegar Glaze
1 duck breast
1 clove garlic
1 sprig of rosemary
2 tablespoons acacia honey
1/4 apple
extra virgin olive oil
salt and pepper to taste
1 duck breast
1 clove garlic
1 sprig of rosemary
2 tablespoons acacia honey
1/4 apple
extra virgin olive oil
salt and pepper to taste
