MAGRETS DUCK WITH AGED VINEGAR

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Fabrication Methods

Orleans Vinegar range

Orleans Mustard range

Recipes

Ingrédients :

4 duck fillets
20 cl sour cream,
1 glass of bouillon,
20 cl Apple vinegar with honey

Make small cut in the skin of the duck breast, insert the salt grains into the cut. Cook the breast both side slowly. Pour out the juice and deglaze it with vinegar. Add a glass of bouillon and simmer the sauce to reduce it.

When it reduced, away from the cooker, mix the sauce with the sour cream.

Place the duck on a hot plate and pour the sauce over it. This dish can be served with sauté potatoes, garlic, fresh parsley and fried apples.