Duck breast with truffled Balsamic

45 min
Trying breakfast around the world? You can’t go wrong with this simple recipe featuring Oliviers&Co’s Premium Balsamic Vinegar of Modena & our Summer Truffle in Olive Oil.
All ingredients

10 tsp of Oliviers&Co Balsamic Vinegar

4-5 slices of Oliviers&Co Summer Truffle

1 tbsp of Oliviers&Co White Truffle Oil

2 duck breasts

1 cauliflower

2 tbsp butter, 1 onion, 2 cups of milk, 1 tbsp honey, 1 box of Crème fraîche, Salt & freshly ground pepper


Cut small rows in the skin of the duck breast. Put the duck breast in a bowl, pour over Oliviers&Co Balsamic Vinegar & leave marinated while preparing the sauce.

Chop the onions & cauliflower into pieces. Fry the onions in melted butter for a few minute & place the cauliflower into a pan with milk.

Boil & simmer until cauliflower is tender. Using your mixer, add creme fraiche, Oliviers&Co White Truffle Oil & Oliviers&Co Summer Truffle & keep the puree warm.

Take the duck breast out of the marinade and save for later use. Fry the duck breast in a pan for 3-4 minutes on each side. Fry the skin side first. Pour out the excessive grease & add honey.

Turn up the heat & caramelize the duck breast on both sides.

Remove the duck & add the balsamic marinade to the pan. Use medium heat & cook marinade until you get a syrup-like texture.

Cut the duck breasts into thin slices, sprinkle with salt pepper & server with the cauliflower purée & Oliviers&Co Balsamic Vinegar. Grind pepper over it just before serving