Last Holidays I wasn’t sure at all about what to make for New Year’s Eve dinner. And I didn’t decide about it until the very last moment when my husband asked me for smoked ham with honey, pineapple and mustard.
Looking for inspiration, I bought one duck magret to test a recipe and see how it goes. But it stayed in the fridge until January when I said to myself, to better do something with it before it spoiled.
Luckily for me all the ingredients were at hand and in less than 20 minutes this fantastic dish was at the table.
Sweet and acid, with a hint of rosemary. Strong flavor to accompany this rich meat.
Ingredients
- 1 magret du canard
- 2 shallots
- 50 ml Modena balsamic vinegar
- 3 tablespoon honey
- 12 fresh raspberries
- A twig of fresh rosemary
- Salt and pepper
Directions
Prepare the duck breast by removing the fat on the flesh side and making cross cuts with a knife on the skin side.
Place the duck breast in a cold skillet and cook over low heat. During cooking, remove part of the fat released by the meat. Salt and pepper on the flesh side. Cook on the other side, for 5 minutes maximum. Remove from the skillet and keep warm.
To prepare the sauce, chop the shallots in julienne. Add them to the same frying pan in which we made the breast and sauté together with the raspberries. Add balsamic vinegar, rosemary and honey, bring to a simmer and reduce for a few minutes.
To serve, fillet the magret and accompany with the sauce and some fresh raspberries.
Enjoy!
Apuesto a que estaba delicioso con uvas y cava a medianoche 🙂
Buenísimo!! Aunque sin uvas ni cava 😅 En año que viene🎉💃🏾😘
Excelente
Gracias 🍯
Riquísimo! I’ve got two duck breaststroke in my freezer which I also bought for a special meal and didn’t use…now I know what I’m going to cook. Espero que estás bien? Un abrazo
Que bien Tanya!!! Seguro que te gusta mucho, ya lo verás!
Estoy muy bien, gracias, y tú? Un beso fuerte
Giovanna
Todo muy bien aquí también gracias. Estamos pensando de ir a pasar unos meses en España al final de Febrero 😀