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When the Duck Migrates to the South. Recipe wih Balsamic Vinegar

Blog e Ricette

When a Neapolitan Chef comes to Modena and gets a warm welcome at “La Vecchia Dispensa”, this magnificent recipe comes to life.

Cooking time: 35 min

Ingredients for 4 portions:

  • 400 gr duck fillet
  • 1 bunch of Chicory
  • 2 artichokes

Ingredients for the sauce:

  • 100 gr acacia honey
  • 1 knob of butter
  • 20 gr water
  • 1 tsp. of Balsamic Vinegar of Modena IGP Blue Label


Clean the chicory and leave it in some salted water for 6 minutes. Drain excess water and let it cool. Leave it apart.

Clean the artichokes and cut them into slices. While cleaning, leave the artichokes into some water with lemon in order to avoid oxidation.

Boil them in plenty of salted water for 4 minutes and cool them into cold water.

Season the chicory and the artichokes with salt, oil and balsamic vinegar. We have chosen The Blue Label for this particular combination.

Now we just have to cook the duck! Put a nonstick pan on the fire. Cook the duck starting with the skin side in order to make it crunchy and savory. Then put the duck in the oven at 160°C for 11 minutes. We recommend you to control the cooking with a kitchen thermometer. The ideal serving temperature would be 68°C at the core.

When the duck is ready, serve all the ingredients as you desire or following the style of the Chef. Don’t forget to add a bit of Balsamic Vinegar. This time we have exaggerated, adding several drops of the Traditional Balsamic Vinegar of Modena DOP Extra Vecchio. It makes the difference!

Have fun trying out this recipe. Enjoy your meal!

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