duck breast with spices

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duck breast with spices

duck breast with spices

duck breast with spices
duck breast with spices

Ingredients duck breast with spices
Number of persons

2 Duck Breasts (400 g each)

6 ripe but firm figs

Liquid honey

4 spices

Fleur de sel

Black & White Mill Pepper

100 g semi-salted butter

1/2 glass of port

Balsamic wine vinegar

Preparation duck breast with spices
Total Time: 1h30
Preparation time: 30 min
Cooking time: 1 h
Remove the excess fat around the duck breasts with a chisel to give them the appearance of a large almond.
Place the duck breasts on the skin in a dish, season them lightly with 4 spices and film them. Set aside in the fridge for half an hour.
Cut the figs into 12 halves, melt the butter in a large frying pan over low heat. Place each fig on the open side in the melted butter, which must not blacken. Pour in the honey. Cover and cook for 15 minutes.
After 15 minutes, raise the heat to reduce the cooking juices, deglaze with Port, reserve the figs on a plate, keep their juice aside.
In a non-stick frying pan over medium heat, sear the duck breasts on the skin so that the fat melts, turn them over and leave to cook for 5 minutes and turn them over again for another 5 minutes on a low heat.
At the end of cooking, deglaze with balsamic wine vinegar and honey, remove the duck breasts, salt and pepper. Add the fig juice, salt and pepper. Reduce slightly. Strain the sauce through a sieve.
In beautiful white plates, arrange the duck breast in a fan, the figs, decorate with the sauce without exaggeration. Finish with a sprig of chervil.

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