Smoked Duck Breast with Orange

Peel 3 oranges removing zest and pith, cut into thin slices. Emulsify the orange juice with vinegar, Extra Virgin olive oil, salt and pepper.
Lay the smoked duck slices and the orange on individual chilled plates. Add some onion jam on each, and sprinkle with prepared vinaigrette, pepper to taste and garnish with chives.
The oranges can be cut in advance and stored in the refrigerator in an airtight container.

The unmistakeable flavor of Monini’s Extra Virgin D.O.P. Umbria is perfect to enhance unusual recipes such as this one.