Duck Breast In Honey Balsamic

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  1. Heat 1 T. VOM FASS Pepone Extra Virgin Olive Oil in a pan, then add onions and cook until translucent. 
  2. Add VOM FASS Honey Balsamic Vinegar and white wine then reduce by half, or about 20 minutes. 
  3. Season duck with salt and pepper. 
  4. Heat 1 T. VOM FASS Pepone Extra Virgin Olive Oil in a pan and sauté coated duck breasts on medium heat bothsides over for about 10 minutes. 
  5. Cover and keep warm. 
  6. Pour the juices from the duck into the sauce and add VOM FASS Salt and Pepper to taste. 
  7. Slice duck breast and baste with your prepared sauce.
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