Preparation:
- Grid the fat of the duck breasts with the blade of a knife.
- Marinate the meat side of the breasts in the balsamic vinegar (at least 15 minutes). You can also add a little truffle balsamic vinegar reduction.
- In a warm pan, brown the skin/fat side of the duck breast, then cook the meat side (more or less 3 minutes on each side, depending on the desired degree of cooking).
- Remove the fat (do not throw it away), and add the black truffle honey. Caramelize over high heat and keep warm.
- Deglaze with the balsamic vinegar marinade in the cooking juices and reduce until syrupy consistency.
- Adjust the seasoning, and serve the duck breasts topped with the sauce.
Tip: you can add thin strips of black truffle freshly grated with a truffle razor, or use black summer truffle cream for the sauce.
Wine pairing : Bandol, Haut-Médoc, Crozes-Hermitage, Cahors, Madiran, Pomerol, Saint-Émilion Grand Cru, Margaux…
Ingredients:
For 4 people
- 2 large duck breasts, or 4 medium duck breasts
- 5 cl balsamic vinegar
- 2 cl of reduction of balsamic vinegar with truffle ( quantity to taste).
- olive oil
- 2 tbsp. of black truffle honey
- salt, pepper