Servings: 5 | Featured Product: Menu Cipolline al Balsamico
1000 g / 2.2 lb. Duck confit
10 Fresh mint leaves
1000 g / 2.2 lb. Fresh spinach
150 g / 5 oz Butter
Salt & pepper, to taste
150 g / 5 oz Balsamic vinegar
600 g / 1.3 lb. Menu Cipollini “Borrettane” in Balsamic Vinegar
In frying pan heat the “cipolline all'aceto balsamico” and caramelize with balsamic vinegar. Use the all content of the can since the preserving liquid is original balsamic vinegar. On the side grate orange and lemon skins and add the mint leaf chopped.
Cook the duck confit in frying pan and serve with spinach sauteè in a pan with butter, adjust with salt and pepper. Create a bed with the caramelized onions in a dish and on top, place the duck confit, garnish with orange and lemon zest and fresh mint leaves.
Back to Recipes - Email this Page