Magret de canard with apples
Duck breast with apples and a light sweet and sour sauce
Ingredienti
- petto d'anatra2 pz
- mele2 pz
- miele1 cucchiaio
- aceto di mele2 cucchiaio
- burro40 g
- sale1 a piacere
- pepe nero1 a piacere
Istruzioni
Score the skin of the duck breast in a crosshatch pattern without cutting into the meat; season with salt and pepper.
Place the breast skin side down in a cold pan and cook for 8–10 minutes, rendering the fat.
Flip and cook for another 3–5 minutes, then let the meat rest for 5 minutes.
Slice the apples into wedges and sauté in butter until soft.
Add honey and apple cider vinegar, and heat for 2 minutes until a light glaze forms.
Slice the duck breast and serve with the apples and pan sauce.
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