Serves 4
4 Magret de Canard (Duck breasts)
1 large glass of red wine
2 knobs of butter
2 cloves of garlic
1 tbsp honey
500g small potatoes (cubed)
Salt & Pepper
—
Part boil the potatoes for 3 minutes, and then drain.
Heat a skillet/ frying pan with 1 knob of butter, and 1 smashed clove of garlic, and when the garlic starts to sizzle add the potatoes, and cook for 15 – 20 minutes stirring and turning frequently.
Season the duck breasts with pepper, and heat a griddle pan.
Lay the breasts fat down on the griddle and cook for 6 – 7 minutes, turn and cook for a further 5 minutes, slice and pour over the sauce and serve.
For the sauce, heat the remaining knob of butter with the garlic, add the honey and stir well; then pour in the wine, and stir continuously for 10 minutes until frothy.
Leave to stand for a couple of minutes, and then pour over the duck once ready.
Serve with some spinach, and a bottle of Duche d’Uzes Rouge, Chapoutier 2020.
fanculamedia 