Duck breast with violet mustard sauce
Would you like to impress your guests with a recipe from the Correze region? We've got just what you're looking for: a recipe that combines duck breast with a local speciality: violet mustard from Maison Denoix! This condiment is a wonderful accompaniment to duck in all its forms.
The ingredients
- 2 magrets de canard
- 4 cuillères à soupe de moutarde violette de Brive
- 1 cuillère à soupe d'huile d'olive
- 30 cl de bouillon de volaille
- sel et poivre
- Temps de préparation : 120 min
- Temps de cuisson : 10 min
- Pour 4 personnes
Préparation du magret à la moutarde violette
- 1: Prepare a marinade by mixing the olive oil, violet mustard, salt and pepper.
- 2: Marinate the duck breasts for at least 2 hours in a cool place, turning them from time to time.
- 3: Drain and fry in a hot pan for 5 minutes on the skin side and 3 minutes on the other.
- 4: Remove and keep warm.
- 5: Degrease the pan and add the marinade juice and chicken stock. Scrape up the juices and reduce the sauce over a high heat for 5 minutes.
- 6: Cut up the duck breasts, arrange on serving plates, pour the sauce into a ramekin or over the duck breasts and serve immediately.
- 7: You can accompany the duck breast with home-made pommes dauphine or Sarladaise potatoes. Or try another local speciality: milhassou.
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