Duck Breast In A Honey And Balsamic Vinegar Sauce - Thermador PROFESSIONAL Series Recipes

DUCK BREAST IN A HONEY AND
BALSAMIC VINEGAR SAUCE
INGREDIENTS
3 – 4 duck breast fillets, approx. 1
2 tbsp. honey
6 tbsp. balsamic vinegar
½
lb. chestnut mushrooms
2 slices bacon
3 garlic cloves
1 large sprig of rosemary
Salt and black pepper
3 tbsp. olive oil
2 ⁄
cup white wine
3
2 tbsp. cornstarch mixed with water
Preheat the oven with the baking pan in it.
Rinse the fillets under cold water and pat dry. Remove the skin and fat from the
fillets and cut the meat into strips ½ inch wide. Mix the honey and vinegar. Marinate
the duck breast strips in it for 15 minutes.
Meanwhile, clean the mushrooms and halve or quarter them, according to size. Cut
the bacon into strips and the garlic into thin slices. Strip the rosemary leaves from
the sprig.
Thoroughly drain the strips of duck breast and set the remaining marinade aside.
Dab the meat dry and season with salt and pepper. Sear the meat in batches in hot
olive oil for 1 minute. Place in the preheated baking pan and braise as indicated.
Sear the bacon slightly in the remnants in the pan. Add the mushrooms, garlic and
rosemary and fry briefly. Pour in the white wine and marinade. Reduce to approx. 3
tbsp. of liquid.
Stir the cornstarch into the simmering sauce and season with pepper and salt. Pour
this over the strips of duck breast and serve immediately.
Serves 4
SETTINGS
½ SLOW COOK, 170°F, Preheat
lb.
5 - 7 minutes
Baking Pan
2 2
POULTRY DISHES
95