Duck breast served with a Pommeau and shallot confit

Duck breast served with a Pommeau and shallot confit


Serves 2 people :

1 duck breast
3 shallots
Citrus fruit zest (orange or lemon)
20 cl Pommeau de Normandie
20 g butter
1 tablespoon acacia honey

Cut the zest into julienne strips and place them into a pan of cold water. Bring this to the boil, and repeat the process once more. Finely chop the shallots.  Melt 20g butter with the shallots in a pan. Pour in 15 cl Pommeau de Normandie and leave it to confit slowly.

Score the skin of the duck breast. Pan fry each side, skin-side down first for about 10 min, and then 3 to 4 min on the other side, after having poured off the fat.

Place it in the oven to keep warm. Deglaze the frying pan with the remaining Pommeau and one tablespoon of acacia honey.

Serve the duck breast in slices with the shallot confit, the zest and the sauce. Accompany the dish with a parsnip or potato purée.

To visit this website, you must be of legal age to purchase or consume alcohol. If there is no such legislation in your country, you must be at least 18 years old.

We use cookies to identify and track the visitors to our website. You can read our privacy policy about that.

The abuse of alcohol is dangerous for your health, you must drink responsibly.