Low temperature duck magret and honey sauce
- Total time
- 1 h 30
- servings
- 4 servings
- Dish type
- Other
Auto-translated · View original
Prep
30 min
Cook
1 h
Total time
1 h 30
Ingredients
Ingredients
- 25 cl 25 cl of fresh cream
- 2 2 pieces by Magret de Canard
- 2 2 onions
- 3 c. à soupe 3 tablespoons of acacia honey
- 1 c. à soupe 1 tablespoons of soy sauce
- 15 cl 15 cl of red wine
- 1 c. à soupe 1 tablespoons balsamic vinegar
- pepper
- salt
- 2 pincée 2 pinches of Espelette pepper
- 2 c. à soupe 2 tablespoons of sherry vinegar
Method
- 1
Preheat oven to 60°C.
- 2
Make a grid on the skin of the magrets.
- 3
Soak the magrets in a pole only on the side with the skin, for a minute. Reserve the magrets and keep the fat in the pan.
- 4
Place the breasts, always on the skin side, in a baking dish. Bake for 60 minutes.
- 5
Sauté the onions for 5-10 minutes, with the duck fat, in the pan.
- 6
Pour the soy sauce, balsamic vinegar, sherry vinegar and red wine. Cut this sauce by half, short broth.
- 7
Once the sauce is reduced, add the honey, mix well.
- 8
Add fresh cream, Espelette pepper, salt and pepper. Mix well again. Simmer 2 minutes and turn off the heat.
- 9
After 60 minutes, even if it is felt that the magrets are not cooked, take a sharp knife and slice it, you have a homogeneous bleeding cooking.
Source : marmiton
Reviews
Reviews
Loading…
Comments
- No comments yet. Be the first to share your thoughts!