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Duck Breast in Saor

17/11/2023

Saor is a traditional Venetian preservation technique, which involves the use of vinegar and onions to marinate fish or meat. Originally used for fish, especially sardines (“sarde in saor”), it can also be adapted for meat, as in the case of duck breast.

Here is the recipe for preparing duck breast in saor:

Ingredients

  • 2 duck breasts
  • 3 large onions
  • 150 ml of white wine vinegar
  • 50 g of raisins
  • 50 g of pine nuts
  • Extra virgin olive oil
  • Salt
  • Pepper
  • 1 bay leaf
  • Sugar (if necessary, to balance the acidity of the vinegar)

Preparation

  1. Score the skin of the duck breasts to create a grid pattern, being careful not to cut into the meat.
  2. Heat a non-stick skillet and cook the duck breasts skin side down for about 5-7 minutes or until the skin becomes crispy.
  3. Flip the breasts and cook for another 3-5 minutes, depending on the desired level of doneness. Season with salt and pepper, then remove from the skillet and let them rest.
  4. In the meantime, finely slice the onions and sauté them in a pan with extra virgin olive oil until they become translucent.
  5. Add the raisins, pine nuts, and bay leaf. Let it flavor for a few minutes.
  6. Pour in the white wine vinegar and let the liquid reduce on medium-low heat until the onions are soft and the sauce has thickened. Season with salt and, if too acidic, add a pinch of sugar.
  7. Slice the duck breast and arrange it on a serving plate.
  8. Once the onions are ready, distribute them over the duck slices with all their sauce.
  9. Let the dish rest for at least one hour before serving, so that the flavors can meld together nicely.

Duck breast in saor is best served at room temperature and can be stored in the refrigerator for a couple of days. The saor tends to sweeten and to enrich the meat with a sweet and sour flavor that pairs very well with the texture and taste of duck breast.

Fun Fact

Saor was originally a method used by fishermen to preserve fish during long sea voyages and has evolved into a dish from the Venetian culinary tradition, enjoyed by both locals and tourists.

Duck Breast in Saor