Duck breast with balsamic onions

INGREDIENTS FOR 2 PEOPLE
1 duck breast
Salt and pepper
1 large onion
Balsamic vinegar
I trim excess fat, score skin into diamonds and massage with salt and pepper.

I salt the other side.

I heat a pan thoroughly and brown skin-side down.

Once golden, I turn and cook the other side.

I add roughly chopped onion and roast it.

I turn breast again.

I cook covered about ten minutes, then remove and wrap in foil.

I close and rest.

I deglaze with half a glass balsamic vinegar and evaporate.

I add a few tablespoons water, cook a couple of minutes, season with salt and pepper and turn off.

I unwrap breast, retaining juices.

I slice it; it should be pink.

I add foil juices to onions.

I plate sliced breast and onions with onion sauce and oil and serve immediately.