Tuesday, September 18, 2007

Main course - crispy duck breast

I have already told you how I was initiated into the art of preparing duck breast. So for main course I served this, one of my favourites. Cooked until slightly pink in the middle, in a dry pan, in its own fat, skin side down. I served it, thinly sliced with baked asparagus and sweet caramelized echalotes. And as sauce? 6 cl of cointreau in the pan, adding salt and pepper.

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