Magret de canard du Quercy grillé au miel

Name: Magret de canard du Quercy grillé au miel
Total time: 30 min
Yield: Serves 4
Cuisine: Quercy
Ingredients: 2 Quercy duck breasts, 350 g (12 oz) each; 2 tablespoons honey; 1 tbsp balsamic vinegar; 1 pinch of Espelette pepper; 1 tsp fleur de sel; 1 tsp freshly ground pepper

Honey-glazed Quercy duck breast

⏱ 30 minServes 4Easy480 kcal

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

01 — Ingredients4 servings

2Quercy duck breasts, 350 g (12 oz) each
2 tbsphoney
1 tbspbalsamic vinegar
1 pinchEspelette pepper
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper

2 Quercy duck breasts, 350 g (12 oz) each
2 tbsp honey
1 tbsp balsamic vinegar
1 pinch Espelette pepper
1 tsp fleur de sel (flaky sea salt)
1 tsp freshly ground pepper

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 skillet (24 cm / 9½ in)

1 paring knife

1 plate

03 — Method

Score the skin in a fine crosshatch without cutting into the meat, then season both sides with salt and pepper.
Place the breasts skin side down in a cold skillet, then turn the heat to medium so the fat renders slowly and the skin crisps.
Cook skin side down 8 min, spooning off the rendered fat regularly.
Turn and cook 3 min on the meat side for pink meat, then set aside on a plate and cover with foil.
Deglaze the pan with the honey, balsamic vinegar and Espelette pepper and reduce 2 min until glossy.
Slice the breasts, spoon over the honey sauce and serve right away with Sarlat potatoes or green beans.