2 Duck Breasts
1/2 cup Sweetened Cocoa Powder
1 cup Sliced Strawberries
1/2 cup Trentadue Chocolate Amore Port
1 teaspoon Balsamic Vinegar
Salt & Pepper to taste
Season duck with salt and pepper and dredge in cocoa powder. Sear on medium with skin side down until it is crispy. Flip and cook until done.
While the duck is cooking, mix strawberries, port and balsamic and let marinate until ready to serve. Slice duck and top with strawberries.