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Cooking Recipe Video : Duck Fillet with Honey and Raspberry Vinegar

 


    Restaurant: Le Manoir de Bellerive
Phone:
 +33 5 53 22 16 16
Website:
 www.bellerivehotel.com
Address:
 Route de Siorac
At the heart of the Black Perigord region, the medieval town Sarlat has preserved its ancient s...
Duck Fillet with Honey and Raspberry Vinegar
Recipe Description:
  1. Lightly remove the magret skin off. Season from both sides.
  2. Cook the magret in a hot pan, skin side first.
  3. Cook each side for 5-7 minutes on a small flame. Let it rest aside, off the flame.
  4. Pour honey and raspberry vinegar in a saucepan.
  5. Let it cook, quivering, for 5 minutes.
  6. Add the duck stock and let it cook (quiver) for another 8-10 minutes.
  7. Cut the magret in thin slices and place it, in form of rose petals, in the middle of the hot serving dishes.
  8. Cover it with some sauce and decorate with a piece of chervil.
Duck Cooking Recipes on video : Duck how to cook
Servings:
 4 People
Cooking recipe time in minutes:
 45
Recommended wine with the dish:
 Graves rouge, Chinon
Difficulty level:
 Medium

Duck Fillet with Honey and Raspberry Vinegar

 Rezeptvideo drucken
          Cooking Recipe Ingredients:
  • 1 magret de canard (duck filet), about 1 lb.
  • 1.4 tbsp. acacia honey
  • 2 tbsp. raspberry vinegar
  • 2.7 tbsp. duck or fowl stock
  • 2 chervil pieces
  • Salt, pepper
     Cooking recipe preparation instructions:
  1. Lightly remove the magret skin off. Season from both sides.
  2. Cook the magret in a hot pan, skin side first.
  3. Cook each side for 5-7 minutes on a small flame. Let it rest aside, off the flame.
  4. Pour honey and raspberry vinegar in a saucepan.
  5. Let it cook, quivering, for 5 minutes.
  6. Add the duck stock and let it cook (quiver) for another 8-10 minutes.
  7. Cut the magret in thin slices and place it, in form of rose petals, in the middle of the hot serving dishes.
  8. Cover it with some sauce and decorate with a piece of chervil.
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