Pan-Roasted Duck Breast

Serve with separated puree of roasted carrot and cauliflower. 400 for 30 mins.

Preheat a baking sheet in the oven.

Duck breast, slits on the skin side.

Small dash of Chevril.

Add the breast on the pan cold, and then turn the dial to a med. to high heat. The duck cooks in its own fat.

3 mins on skin side and then flip.
3 mins, again. Butter.

Take the baking sheet out of the oven.
Place the duck breasts, skin side down. Add red wine.
Glaze with honey.

400 dg. 6 mins.

When ready, cover with foil for 10 mins, letting the meat rest.

After, salt, slice and serve on the puree.


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