2 Duck breasts (magret)
3 Tablespoons honey
2 tablespoons Cognac or Armagnac
3 Tablespoons Balsamic vinegar
Sea salt & Fresh ground black pepper
Score the fat side of the duck breasts and take off any surplus fat.
Season the breasts on both sides with sea salt Â ground black pepper.
Put the breasts, fat-side down, into a cold deep, heavy based frying pan or a
cast iron skillet (do not add any fat or oil)
Cook on a high heat
Turn the breasts to cook lightly on the meat side – the time is really up to your
own personal preference for the cooking of the meat.
Remove the duck breasts, drain the fat from the pan and put the breasts back in
the pan again – with the Cognac or the Armagnac and the honey.
Carefully and quickly tilt the pan to the flame if you are cooking on gas or light
the breasts with a match, be careful as it will flare up.
Remove the breasts and deglaze the pan with the balsamic vinegar off the heat.
Cut the breasts in slices and pour on the sauce from the pan.
Serve with sautÃ©ed potatoes.
If you can get lavender honey, this gives a nice delicate taste to the breasts.
Serve with either of the following wines:
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