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Duck breast in cevennes honey (Languedoc Sun N°4) |
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Recipe kindly given by Guy and Claude Roudaut, from the Auberge du Péras (Logis de France) in Saint Jean du Gard. Preparation time: 20 mins Cooking time: 25 mins INGREDIENTS  6 duck breasts
4 tbsp Cévennes honey 100 g shallots-finely chopped 5 cl white wine 1 bunch thyme salt, ground pepper
RECIPE• Season the duck breasts with the salt, pepper and thyme. Cook in a heavy-based pan for 6-8 mins on each side, starting with the skin side. • Remove the meat from the pan and clear the fat. Add the honey and shallots to the pan and caramelize over a low heat. • Add the wine and 20cl water. Allow to reduce for 5 mins. Strain the sauce and set aside, keeping warm. • Carve the duck breasts and serve on a warm plate, drizzled with the sauce.
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