Magret de canard sauce au miel

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Magret aux Canard au Miel (Seared Duck Breast v Honey)

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In la france it appears that there are couple of culinary trends as divisive oui sucré-salé (mixing sweet et savory ingredient in une dish). The combination de sweet and savory is no that uncommon in french cuisine, yet à la many the idea ns a dish based nous opposing flavors have the right to be a little difficult venir swallow (if you’ll pardon auto pun!). A quick flip through some de my français cooking magazine reveals this suspicion with headlines choose “Osez le sucré-salé!” (“Dare auto Sweet and Savory!”) et “N’hésitez plus!” (“Don’t Hesitate any type of Longer!”).

Vous lisez ce: Magret de canard sauce au miel

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For those who room a bit more adventurous, there are actually fairly a few français dishes en vedette a delightful mélanger of sucré-salé ingredients. Over there are obvious classics such ont canard à l’orange (duck through orange), boudin noir aux pommes (blood sausage through apples) jaune lapin de pruneaux (braised rabbit with prunes), marqué modern French nourriture also features numerous sucré-salé combinations, et magret ns canard au miel (seared duck breast v honey) is a perfect example.
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The fatty skin du the duck chest scored in a crosshatch pattern.


In this recipe auto duck breast is seared in the pan sauce soja that the outside is crispy yet the inside continues to be juicy and pink. A sweet honey-and-balsamic-vinegar sauce is made passant par deglazing auto pan et is drizzled over thé duck just prior à serving. Between auto savory duck and caramelized honey, auto depth et contrast ns flavors is how amazing rich, and the dish is meilleur enjoyed v a bold rouge wine pour a luxury dîner en amoureux (a romantic dinner). That is, if your dining companion is not against the idea of mixing sucré-salé flavors, ns course!
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Magret aux canard à miel through sautéed potatoes.


Magret de Canard à Miel (Seared Duck Breast with Honey)

Serves 2.1 milieu duck breast, skin on1 tablespoon balsamic vinegar3 tablespoons honey1/3 cup veal camp (or chicken stock)1/2 tablespoon fresh thyme leaves (plus extra, à garnish)salt et pepper1. Remove the duck breast from the fridge 15–20 minutes before cooking à bring to pièce temperature.2. Score thé fatty skin de the duck breast in a crosshatch pattern (see photo above). Season both sides v salt et pepper.

Voir plus: Montréal, Québec, Canada : Météo À Montréal, Qc, Canada, Montréal, Québec

3. On the stove, warmth a super pan over moyen heat. Pat the duck breast dry, then carré in auto pan, skin side down, and sear à la 5 protocole (use a mesh splatter guard venir reduce potential mess). Remove auto duck breast et sprinkle auto skin v a pinch ns salt. Discard the excess fat from auto pan, then revenir the duck breast instantly to the pan et cook the différent side parce que le 4 minutes. Brush the now-crispy skin v a teaspoon ns the honey et turn to cook skin page down for 1 an ext minute. Eliminate from thé pan and set venir rest pour 10 minutes on a chopping board, skin side up, loosely spanned in foil.4. Meanwhile, discard any type of excess fat, climate deglaze the pan with thé balsamic vinegar, veal stock and the rest du the honey. With a wooden spoon, gently scrape free all the little battre that room stuck to the bottom, ajouter the thyme leaves and simmer gently parce que le 2 minutes to thicken. Convecteur into a sauceboat.5. Slice the duck breast and place nous a serving plate, drizzling a au sens propre of the sauce over auto top, keeping thé rest ns the sauce pour serving.6. Serve through sautéed potatoes (pictured above), pommes pour dauphinoise or a celeriac et potato mash.

Voir plus: « Mon Corps C Est Mon Corps Ce N Est Pas Le Tien, Mon Corps C'Est Mon Corps

NOTE: Cooking fois can differ according à personal preferences, marqué the standard way ns serving duck chest in france is rosy pink inside. Oui some toutes les personnes prefer meat to be fine cooked, cette is also possible to sear pieces separately in thé pan after slicing to finish lock off.Editor’s note: si you room a foodie heading à Paris, why no download one de our 3 gourmet wade trips jaune our package du foodie walks pour the iPhone?


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