Put the meat into a hot pan on a medium heat with the skin facing downwards and cook for 5 minutes. Then turn it over and cook for a further 2 minutes. Blot the duck breast with kitchen paper to remove the fat. Cut it into slices and marinade it for 10 minutes in the sauce made using the balsamic vinegar and amarena juice. Wrap it in tin foil, add the salt, amarenas and almonds and cook the meat wrapped up inthe tin foil for 6 minutes in a pre-heated oven at 180°C.
Recipe by silviapri