DUCK MAGRET WITH HONEY SAUCE

PREPARATION 60MIN

SERVES 6 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

3 pieces of duck breast 

• 1 glass of water

• 20g honey

• 1 teaspoon cinnamon powder

• 1 teaspoon powdered ginger

• 1 teaspoon grated nutmeg

• Zest of an orange

• Salt and black pepper


PREPARATION METHOD

Season the fillets with salt and pepper. Remove the nerve behind the piece to prevent it from shrinking in the pan. With a knife, square off the skin of the breast, being very careful not to hit the meat.

Brown it, skin side down, in a hot frying pan for 1.5 minutes. Turn and brown for another 2 minutes on the meat side. Remove the breasts from the pan and transfer to an ovenproof dish.

Discard the fat that remains in the pan. Still over a high heat, add the water, honey, spices, orange zest and a little black pepper. Allow to reduce until it takes on the consistency of a syrup.

Brush the skin of the duck breasts with this syrup and bake them in a preheated oven at 220 degrees for 8 minutes.

Remove from the oven and leave to rest for about 10 minutes. When it's time to serve, cut up the fillets and quickly heat them in the frying pan. Be careful not to overcook the duck, it should be eaten pink, otherwise the meat will be too tough.


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