Magret de canard gersois armagnac

Name: Magret de canard gersois armagnac
Total time: 30 min
Yield: Serves 4
Cuisine: Gascony
Ingredients: 4 Gers duck breasts (350 g / 12 oz each); 150 ml (⅔ cup) VSOP Armagnac; 200 ml (¾ cup) chicken stock; 100 ml (⅓ cup) acacia honey; 3 shallots, finely chopped; 1 tbsp cracked black pepper; 1 bunch of fresh thyme; 30 g (1 oz) cold unsalted butter

Duck breast with Armagnac honey sauce

⏱ 30 minServes 4Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

4Gers duck breasts350 g / 12 oz each
150 ml (⅔ cup)VSOP Armagnac
200 ml (¾ cup)chicken stock
100 ml (½ cup)acacia honey
3shallots, finely chopped
1 tbspcracked black pepper
1bunch of fresh thyme
30 g (1 oz)cold unsalted butter

4 Gers duck breasts 350 g / 12 oz each
150 ml (⅔ cup) VSOP Armagnac
200 ml (¾ cup) chicken stock
100 ml (½ cup) acacia honey
3 shallots, finely chopped
1 tbsp cracked black pepper
1 bunch of fresh thyme
30 g (1 oz) cold unsalted butter

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 large cast-iron skillet (28 cm / 11 in)

1 sharp knife (22 cm / 9 in blade)

1 wooden cutting board

1 long kitchen lighter

1 sturdy wooden spoon

1 medium stainless-steel ladle

1 hand whisk

4 warm plates for serving

03 — Method

Score the skin in a crosshatch without cutting into the meat so the fat renders evenly.
Lay the breasts skin side down in a cold skillet and heat over medium so the fat renders slowly.
Cook skin side down for 8 minutes until crisp and golden, then turn and sear the flesh side for 4 minutes.
Rest the breasts under foil while you make the sauce.
Pour off the fat, cook the shallots for 3 minutes, then add the Armagnac and carefully flambé.
Add the stock, honey, thyme and cracked pepper and reduce by half over high heat.
Off the heat, whisk in the cold butter until glossy. Slice the duck and spoon over the sauce.