4 duck breasts off the bone, with the shin left on
pepper
salt
1/2 cup (6 tbsp) 75 ml dry oloroso sherry
pepper
salt
1/2 cup (6 tbsp) 75 ml dry oloroso sherry
for the marinade
3 tbsp cognac
2 shallots or 1 medium onion
few sprigs of fresh or dried thyme peeled and chopped
1 carrot, peeled and chopped
2-3 tbsp clear honey
3 cloves of garlic, peeled and chopped
2 tbsp hazelnut oil
1 tbsp sunflower oil
3 tbsp aged sherry vinegar
2 shallots or 1 medium onion
few sprigs of fresh or dried thyme peeled and chopped
1 carrot, peeled and chopped
2-3 tbsp clear honey
3 cloves of garlic, peeled and chopped
2 tbsp hazelnut oil
1 tbsp sunflower oil
3 tbsp aged sherry vinegar
method
1. prepare the marinade. Fry the vegetables in the sunflower oil until light brown, add the cognac and flame it.
2. Add the thyme, honey and vinegar and cook until the mixture caramelises slightly. Add the hazelnut oil and simmer gently for 10 minutes. When just warm, pour over the duck breasts in a bowl. Mix well, cover and marinate for 30 minutes.
3. Remove the duck from its marinade, letting it all drip back into the bowl. Dry the meat and season lightly.
4. Fry, grill or roast until done to your liking, then place the meat, covered, to rest in a warm place while you finish the sauce.
5. Strain the marinade into the frying pan or roasting tin and bring it to the boil, scraping up any residues. Add a little water if there is not much liquid, then pour in the sherry.
6. Cook until the sauce has a good flavour and texture. Arrange the duck on hot dinner plates.
2. Add the thyme, honey and vinegar and cook until the mixture caramelises slightly. Add the hazelnut oil and simmer gently for 10 minutes. When just warm, pour over the duck breasts in a bowl. Mix well, cover and marinate for 30 minutes.
3. Remove the duck from its marinade, letting it all drip back into the bowl. Dry the meat and season lightly.
4. Fry, grill or roast until done to your liking, then place the meat, covered, to rest in a warm place while you finish the sauce.
5. Strain the marinade into the frying pan or roasting tin and bring it to the boil, scraping up any residues. Add a little water if there is not much liquid, then pour in the sherry.
6. Cook until the sauce has a good flavour and texture. Arrange the duck on hot dinner plates.
serving amount
serves 4
rate this recipe
6.3
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