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Filetto di anatra con glassa balsamica e agrumi vinaigrette

duck_balsamic_glaze_320 (1)Filetto di anatra con glassa balsamica e agrumi vinaigrette è il piatto ideale per un’occasione molto speciale. Ora che siamo in grado di offrire aceto balsamico e glassa proveniente dalla nostra bella Italia, ci accingiamo a darvi alcune idee su come usarlo.

Recentemente abbiamo potuto portare aceto balsamico da Modena dove la produzione e’ la migliore in assoluto. Insieme con i prodotti disponibili, abbiamo anche alcune glasse di aceto balsamico. Questo è aceto balsamico di qualità superiore ed è stato ridotto a uno sciroppo. Ha il perfetto equilibrio di sapori ed è perfetto per questo piatto di filetto all’anatra in agrumi con glassa di aceto balsamico.

Ingredienti per 4 persone:

  • 300 grammi di filetto di anatra
  • 1 arancia,
  • 1 pompelmo rosa,
  • 1 pompelmo,
  • 1 indivia belga
  • AGRUMI, finemente affettati, per guarnire

Ingredienti per vinaigrette:

  • 30 ml glassa balsamica Ponti
  • 300 mls succo d’arancia, cotto e ridotto di 2/3 (circa 50 – 70 ml)
  • sale,
  • Olio 30 ml extra vergine di oliva ( Tenute Carcasole)

duck_balsamic_glaze_320 (1)

  1. In una padella antiaderente, cuocere il filetto di anatra a fuoco lento, lasciando l’interno ancora rosa.
  2. In una padella antiaderente con un po’ di olio d’oliva, spadellare le foglie di indivia.
  3. Disporre l’indivia belga e il filetto di anatra a fette su un piatto di portata.
  4. Condire con la vinaigrette, guarnire con la scorza di agrumi e servire questo delizioso filetto di anatra con glassa balsamica e agrumi vinaigrette

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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