About This Recipe
You can't go wrong with this simple recipe featuring Premium Balsamic Vinegar from Modena and Truffle Oil.
Ingredients
At Oliviers&Co
10 tsp Premium Balsamic Vinegar from Modena
4-5 slices of Summer Truffle
1 tbsp White Truffle Oil
Salt & pepper
At the market
2 duck breasts
1 cauliflower
2 tbsp butter
1 onion
2 cups milk
1 tbsp honey
1 box heavy cream
Directions
Cut small rows in the skin of the duck breast. Put them in a bowl, pour over balsamic vinegar and marinate while preparing the sauce.
Chop onion and cauliflower into pieces. Fry the onions in melted butter for a few minutes and place cauliflower into a pan with milk.
Boil and simmer until cauliflower is tender. Using your mixer, add crème fraîche, truffle oil & truffle slices. Keep the purée warm.
Take the duck breast out of the marinade and set aside. Fry the duck breast in a pan for 3-4 minutes on each side. Fry the skin side first. Pour out excessive grease and add honey.
Turn up the heat and caramelize on both sides.
Remove duck and add balsamic marinade to the pan. Use medium heat and cook marinade until you get a syrup-like texture.
Cut the duck breasts into thin slices, sprinkle with salt & pepper. Serve with cauliflower purée and balsamic vinegar. Serve immediately.