Duck breast served with a Pommeau and shallot confit

ingredients

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. By visiting this website, you agree to the use of cookies under the conditions set out in our privacy policy.

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