Duck Breast With Honey
I share with you the recipe for one of our favorite dishes ...
Preparation : 20min
Expansive
Medium
2
Little History
Duck breast was invented by André Daguin, chef of the Hôtel de France in the Gers. In 1965, he created a fillet preparation accompanied by a pepper sauce. This dish then bears the name of "duck maigret". The species of duck used to make this dish is the mulard which is a sterile hybrid species used only for food. It is with this same species that we make foie gras and duck confit.
Ingredients
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3 tablespoon of honey.
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3 teaspoons of balsamic vinegar.
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Salt
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2 Fatty duck breasts
Preparation
1. Cut the duck breasts skin side down in a grid without cutting the meat.
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2. Cook the duck breasts over high heat in a cast iron casserole dish, starting with the skin side.
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3. The cooking time depends on whether you like the meat more or less rare. Allow about 5 minutes on each side. Regularly remove the fat during cooking.
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4. Keep the duck breasts warm (in the oven, covered with aluminum foil).
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5. Deglaze the casserole dish with honey and balsamic vinegar. Do not boil, the preparation will turn to caramel. Pepper well.
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6. Put in a gravy boat accompanying the sliced ​​duck breast.
Nothing better than a good glass of red wine to accompany this dish.