- 4 duck breasts.
- 6 tablespoons of honey.
- 3 tablespoons honey vinegar or brandy.
Hack the duck breasts skin side until the flesh .. Doing well
heat a nonstick pan
Y drop the duck breasts skin side. Bake about 8 minutes, remove the fat as you go.
When the breasts are well disgorged fat, return, lower the heat, brush the skin now almost crispy honey .
Cover. Cook for a few minutes over low heat. The duck must be still bleeding .
Remove from pan, cut into thin slices (the duck must disgorge the blood), put in the top of a hot oven to eventually finish cooking .
Deglaze pan with honey vinegar (or brandy), add honey (and spices if you like), although heat to let the sauce caramelize slightly .
Dresser cut the duck breasts to a serving dish, sprinkle of itsuce, serve and enjoy!
Notes: You can spice this dish by sprinkling -before the cooking-spice mixture generously breasts (4 spice 5 spice, mild curry or other, depending on your taste). It's not mandatory, but so good!