Duck confit with caramelized onions
in balsamic vinegar,
and fresh sautè spinaches
FOR 5 PAX DIFFICULTY: MEDIUM
Serve: 5
Ingredients :
Duck confit 1000 2,2 lb.
Orange n° 2 # 2
Lemon n° 2 # 2
Fresh mint leaf n° 10 # 10
Fresh spinaches 1000 2,2 lb.
Butter 150 5
Salt & pepper q.b. As need
Balsamic vinegar 150 5
Cipollini “borrettane” in balsamic vinegar 600 1,30 lb.
Instructions :
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 oranges and lemons skin and add the mint leaf chopped. Cook the duck confit in frying pan and serve with spinaches sauteè in a pan with butter, adjust with salt & pepper. Create a bed with the caramelized onions in a dish and on top, place the duck confit, garnish with oranges and lemons grated skin and fresh mint leaves.
Comments :
MENU' INGREDIENTS
Cipollini “borrettane” in balsamic vinegar 600 1,30 lb.
