Duck breast with syrup sauce
Average
30 mins
Ingredients
4 p.
- 2 duck breasts
- 2 tbsp syrup, Liège
- 2 tbsp balsamic vinegar
- 10 cl chicken stock
- 20 g butter
Recipe
30 mins
Preparation:
10 mins
|
Cooking:
20 mins
|
Marinating:
1
Score the skin of the duck breasts in a crosshatch pattern without cutting into the flesh. Season with salt. Place them skin-side down in a cold frying pan, then turn on the heat: the fat will render slowly and the skin will become crispy.
2
Cook for 6 minutes on the skin side, then 3 minutes on the flesh side for medium-rare meat. Keep the duck breasts warm under a sheet of aluminium foil and discard any excess fat.
3
Deglaze the pan with the balsamic vinegar, add the Sirop de Liège and the chicken stock. Let it reduce by half, then mount the sauce with the cold butter.
4
Slice the duck breasts on the bias, fan them out and coat with the sauce. Serve immediately with baby potatoes or a pan-fried selection of seasonal vegetables.
The classicValentine's DayDrizzleSupperMeat and poultry
