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.
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
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
