Low-temperature duck breast with honey sauce

Ingredients

4 servings

• 25 cl of crème fraîche
• 2 pieces of duck breast
• 2 onions
• 3 tablespoons of acacia honey
• 1 tablespoon of soy sauce
• 15 cl of red wine
• 1 tablespoon of balsamic vinegar
• pepper
• salt
• 2 pinches of Espelette pepper
• 2 tablespoons of sherry vinegar

Steps

1. 1

   Preheat the oven to 60°C.

2. 2

   Score the skin of the duck breasts in a crosshatch pattern.

3. 3

   Sear the duck breasts in a pan on the skin side only for one minute. Set the breasts aside and keep the fat in the pan.

4. 4

   Place the duck breasts, skin side up, in an ovenproof dish. Bake for 60 minutes.

5. 5

   Sauté the onions for 5-10 minutes in the pan with the duck fat.

6. 6

   Pour in the soy sauce, balsamic vinegar, sherry vinegar, and red wine. Reduce the sauce by half at a simmer.

7. 7

   Once the sauce has reduced, add the honey and mix well.

8. 8

   Add the crème fraîche, Espelette pepper, salt, and pepper. Mix well again. Let simmer for 2 minutes then turn off the heat.

9. 9

   After 60 minutes, even if it seems the duck breasts are not cooked, take a sharp knife and slice it; you will have an evenly rare cook.