Duck fillet with citrus and belgian endive with vinaigrette based on Balsamic Vinegar of Modena P.G.I.

Duck fillet with citrus and belgian endive with vinaigrette based on Balsamic Vinegar of Modena P.G.I. - Ponti

INGREDIENTS

duck fillet 300 g
1 orange
1 pink grapefruit
1 grapefruit
belgian endive

INGREDIENTS FOR THE VINAIGRETTE:
Balsamic Vinegar of Modena P.G.I. 30 ml
orange juice 300 ml reduced at low fire
up to 50 ml
salt
extravirgin olive oil 30 ml
Duck fillet with citrus and belgian endive with vinaigrette based on Balsamic Vinegar of Modena P.G.I. - Ponti

RECOMMENDED
PRODUCT

Duck fillet with citrus and belgian endive with vinaigrette based on Balsamic Vinegar of Modena P.G.I. - Ponti

PREPARATION

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.

Rich in history too

The Aceti Balsamici di Modena P.G.I. have their roots in the history of Rome and in the court of the Este family of Modena. An ancient tradition that continues today with methods that remain intact: the careful selection of grapes, the slow acetification of the must, the aging and refinement in casks of noble wood.

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