Duck breast is a quality product par excellence, ideal for the holiday season for example. To make it color, we use pan cooking followed by baking that will give softness to this tender meat very fine in the mouth. Just choose your degree of cooking according to your tastes: rosé, to point or cooked following this recipe. Duck breast is accompanied by Sarlardaise potatoes cooked in duck fat for a real dish typical of the southwest.
Ingredients
10 persons
5 Large duck breasts
15 Prunes of Agen
15 Dried apricots
5 tablespoons Honey
2.5 tablespoons Olive oil
2.5 Sprig of rosemary
Salt
Pepper
Calories = High
Preparation steps
Preheat the oven to 240°C.
In a bowl, mix the honey and olive oil.
Cut the fat of the duck breasts without damaging the flesh. Salt and pepper them.
Place a breast on the skin side in an oven dish, cover it with pitted prunes, cut into 2 and dry apricots cut into 2. Cover with the second breast and tie them together.
Pour the honey sauce over the duck breasts, salt, and pepper. Sprinkle with rosemary. Bake for 15 min at 240 °C, continue cooking for 15 min at 180 °C. Serve immediately.
Tips and advice for Baked Duck Breast
Tip: Serve baked duck breasts with sautéed potatoes.
To enhance this great classic, remember to place in the dish a branch of rosemary or fresh thyme that will perfume this duck meat delicately.
No comments:
Post a Comment