Difficulty:
easy
Marinade 1 night
Preparation: nothing
Cooking time: 40 minutes
Ingredients:
4 duck farmer Southwest PGI
1 carrot,
1 onion,
2 cloves garlic, white Lomagne
1 pinch of thyme,
A pinch of allspice,
1 bottle of Madiran AOC,
10 cl Armagnac AOC
2 c. tablespoons of duck fat melted
40 g butter
Recipe:
The night before, peel and trim breasts and arrange in a baking dish with carrot and onion slices, garlic, thyme and allspice.
Moisten all with wine and refrigerate.
To prepare sauce, drain and pat dry the duck breasts.
Reduce the marinade by half over low heat for about 20 minutes and reserve at room temperature.
Enter the breasts to the pan in a little hot fat 5 minutes on each side and keep warm.
Degrease the pan and deglaze with the marinade and Armagnac in Chinese.
Bring to a boil and add the butter, stirring constantly pan.
Adjust the seasoning.
Place the duck breasts on the hot serving platter or individual plates and top with sauce.
Serve the rest on the side.
A perfect accompaniment to this dish aligot
Wine Pairing
A powerful red wine, fleshy and sincere advice to the booklet (Cahors, Madiran, Marcillac, Gaillac, Irouleguy, Côtes de Saint-Mont, Coteaux du Quercy, Côtes de Brulhois)
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