INGREDIENTS FOR 4 PEOPLE:

• 2 duck breasts
• 100 ml of Varvello Balsamic Vinegar of Modena PGI
• 6 shallots
• 6 tablespoons of honey
• salt
• pepper

With the help of a sharp knife, cut the meat into the shape of a cross and season with salt and pepper.
Remove the skin from the duck breasts and place them on a non-stick pan from the side of the fat part and cook them for about ten minutes.
Remove the duck breasts, drain the excess fat and put the meat back in the pan, this time on the opposite side.
Cook for another 5 minutes.
In the same pan, brown the washed and minced shallots for 5 minutes, then add the Varvello Balsamic Vinegar of Modena PGI. Mix with a wooden spoon and add the honey, bringing it to a boil for about 1 minute.
Cut the duck breasts into slices and moisten with the honey and vinegar sauce before serving.