Also known as "magret" these ducks are specially raised for foie
gras. Their breasts are large but, surprisingly, they only have a thin layer of
fat
The addition of honey and vinegar reveals a sweet and sour
touch.
Ingredients (for
6 people)
2 pretty large duck
breasts
3 tablespoons honey
3 tablespoons balsamic
vinegar
salt, pepper
Procedure
Notch the breast meat on the side of the skin,
so that it will lose a maximum of fat while being cooked. Heat a
large non-sticky pan and place the meat with the skin down,
while keeping the heat high. Remove fat occasionally. Fry for 5 minutes.
Turn them on the other side, lower the heat and cook also for 5
minutes. They have to remain rare.
Keep the meat warm covered with tin
foil in oven at 120°.
During this time, deglaze the pan with
vinegar and honey. Reduce to obtain a fine honey sauce. Check
how seasoned it is.
