INGREDIENTS:

• 1 red onion
• 200 gr of duck breast
• 30 gr fresh goat cheese
• Red wine
• Balsamic Vinegar of Modena PGI – Varvello Gold Line
• sugar
• salt
• black pepper

Cut the onion and brown it with a little olive oil over a very low heat. When it starts to dry out, add a few tablespoons of red wine, 1 part of sugar and 2 parts of salt.
Afterwards, add a few tablespoons of Balsamic Vinegar of Modena PGI – Varvello Gold Line and blend until a creamy consistency is reached.
Cut thin strips (5 × 2 cm) of duck breast (you can also use beef or pork).
Heat a plate (preferably cast iron) and sprinkle with coarse salt. Cook the duck strips over high heat quickly: the colour of the meat should remain rosy.
Place the strips on a cutting board, spread on them fresh goat cheese, add 1/2 teaspoon of the freshly prepared creamy mixture and close the edges with wooden sticks.

Prepare a bed of lettuce on a serving tray, place the prepared, peppered and sprinkled caramelised duck fillets with Balsamic Vinegar of Modena PGI – Varvello Gold Line and serve it.