FEINT...ASTIC!!!!

A FANTASTIC RECIPE TO FEINT FOR

PETTO D’ANATRA IN DOLCE FORTE

DUCK BREAST WITH DOLCE FORTE SAUCE

ingredients for 4:

2 duck breasts

30 gr ( 1 Oz) balsamic vinegar

10 gr ( 1/3 Oz ) chocolate shavings

10 gr ( 1/3 Oz) pine nuts

10 gr ( 1/3 Oz) raisins

salt and pepper

Split the breast skin, salt and pepper. Then put them in a preheated oven to melt the fat for about 15 minutes, moistening with half of the balsamic vinegar.

Take it out from the oven and gather the melted duck fat . Use some of the melted fat for the sauce.

Put the fat ( about 50 grams, 1 ½ Oz) in a saucepan, with the chocolate shaving, raisins and pine nuts. Pour in the left balsamic vinegar and turn off the heat.

Slice the breast, fan it nicely and spread the sauce on top.

Serve with sweet and sour onions.