Low temperature duck magret and honey sauce

Ingredients

For 4 servings

• •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. 1.Preheat oven to 60°C.
2. 2.Make a grid on the skin of the magrets.
3. 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. 4.Place the breasts, always on the skin side, in a baking dish. Bake for 60 minutes.
5. 5.Sauté the onions for 5-10 minutes, with the duck fat, in the pan.
6. 6.Pour the soy sauce, balsamic vinegar, sherry vinegar and red wine. Cut this sauce by half, short broth.
7. 7.Once the sauce is reduced, add the honey, mix well.
8. 8.Add fresh cream, Espelette pepper, salt and pepper. Mix well again. Simmer 2 minutes and turn off the heat.
9. 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.