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Honey lacquered duck breast served with truffle flavoured mashed potato by Nikki Legon

Honey lacquered duck breast served with truffle flavoured mashed potato by Nikki Legon

Honey lacquered duck breast served with truffle flavoured mashed potato... 

shutterstock 81319588

Serves 6

 

6 small duck breasts

1 tsp salt and 1 tsp black pepper mixed together

8 tbsp honey

6 tbsp balsamic vinegar

Mashed potato for 6 people, blend in a little truffle oil to taste and season

4 cherry tomatoes per person, halved

6 green beans per person, finely sliced

 

METHOD

Cut small slits in the skin of the duck breasts without slicing into the flesh.

Season on both sides.

Heat a large non-stick frying pan over a medium heat and sear the duck breasts, skin side down, for 8 minutes reducing the heat to medium low after 3 minutes.

Flip over and cook a further 4 to 5 minutes.

Transfer to a plate and cover with foil.

Remove the fat from the pan and deglaze the pan with the honey and balsamic vinegar on a medium heat.

Scrape off any browned bits in the pan as it cooks, and simmer the honey and vinegar glaze for 3 minutes until it turns syrupy.

Add the duck breasts to the pan and turn well to glaze all over.

Carve and serve on the hot mash.

Quickly add cherry tomatoes to the pan with green beans, toss for 2 minutes and place on the plates, pour any sauce around.