Duck Breast with skin on
Seasonings
Duck stock (liquid from steaming Confit or make your own stock
from a duck carcass)
Fresh herbs
Preparation:
Sauté duck breast skin side down on high heat until brown. Brown the other side. Drain fat. Add duck stock and make your own sauce. Add seasonings. Cook down a bit.
Serving suggestions:
Sauces I enjoy with duck breasts are a wine and mushroom sauce, a honey and lavender sauce, or a Rouille. Serve duck breast with rice pilaf or vegetables on the side.
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