Duck breast with ristretto with Recioto Valpolicella DOCG
Ingredients
INGREDIENTS (4 persons)
- 2 duck breasts
- Nutmeg
- Ground cinnamon
- Butter
- Salt to taste
For the sauce
- 100 gr Recioto della Valpolicella DOCG
- 100 gr acacia honey
Instructions
Category
Second courses
Preparation time
30 min
Preparation
Prepare the sauce by boiling the Recioto della Valpolicella DOCG until it has lost its alcohol.
Add the acacia honey and let the sauce thicken.
Slit the duck breasts lengthwise on the skin side. Meanwhile, heat the spices-cinnamon powder and nutmeg-in the pan, then lay the duck breasts on the
meat, so that they absorb the spices. After about two minutes, turn the breasts over to the skin side. Continue cooking over a low flame for about ten minutes: the meat should remain pink.
Turn off the heat, transfer the breasts to a plate and let them rest for a few minutes. Now cut them into thick slices, plate them and garnish with the Recioto sauce.
You can accompany the duck breast with seasonal vegetables or mashed potatoes.