Chef inspiration
Petto di Anatra all'Aceto Balsamico di Modena
Duck breast, balsamic vinegar reduction, and caponata shape this special, with full-bodied savory richness, fruit-toned acidity, and aromatic lift.
The story
About the dish
The central flavors in Petto di Anatra all'Aceto Balsamico di Modena come from duck breast, balsamic vinegar reduction, and caponata. The duck breast is pan-seared and paired with a balsamic-vinegar reduction and caponata. Taste it for full-bodied savory richness from duck breast, fruit-toned acidity and aromatic lift from balsamic vinegar reduction, and a sweet-sour vegetable contrast from caponata.
It carries an Emilian cue toward Italy’s Food Valley, where filled pasta, long-cooked sauces, cured meats and aged cheeses carry strong local identities. The duck breast brings full-bodied savory richness to the regional story carried by the dish.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.