Recipe of duck breast with raspberry sauce and thyme, lavender and linden honey
Try this delicious recipe of duck breast with raspberry sauce and honey.
Ingredients: for two people
- 1 duck breast (or a fillet)
- Extra virgin, fruity and old-fashioned olive oil
- 110g raspberries
- 1 shallot
- One clove of garlic
- Thyme, linden and lavender honey
- 1 tablespoon of raspberry vinegar
- 10 cL apple juice
- Salt, Pepper
Before starting, remove the duck breast from its packaging 1 hour before preparation so that it dries out in the open air if it is vacuum-packed.
Preheat your oven to 170°C
Brush your duck breast with thyme, linden and lavender honey.
Then heat a frying pan over high heat and place the duck breast when the pan is hot on the side where the skin is oily. Cook for 10 minutes over medium heat until the fat is lightly toasted. Remove the duck breast and remove all the fat from the pan.
Place the duck breast (flesh side) on a baking sheet and cook for about 10 minutes in the oven.
In the meantime, chop the garlic and shallot very finely. Heat a drizzle of fruity, old-fashioned extra virgin olive oil and a knob of butter in a frying pan over medium heat and cook the garlic and shallot. When they are well melted, add the raspberries and mix delicately. Leave to cook for 3 minutes and add the thyme, lime and lavender honey, apple juice and raspberry vinegar. Reduce for 3-4 minutes.
At the end of cooking time, check the duck breast and if it is pink, remove it from the oven. Then place it on a cutting board covered with aluminium foil. Wait 5 minutes before slicing the duck breast.
Finally, arrange the slices on a plate and coat them with the honey-raspberry sauce.
You can accompany this recipe of duck breast with raspberry sauce and honey with a pan of vegetables or mashed potatoes.