300g of duck breast
2 Tablbespoons of dried orange flowers
6 Tablespoons of vincotto
Salt and Pepper
1 peeled and cubed Orange
Make a cross with the tip of a knife on the fat part of the duck breast. Moisten with Vincotto and sprinkle with orange flowers. Marinade for 24 hours. Season with salt and pepper and then seal meat before baking in oven for 10 minutes at a temperature of 350. Season the salad heart with salt, vinegar and oil, placing the duck breast on top, once it has been left to rest for a few minutes, adding the orange cubes sprinkled with Vincotto to finish.