Trim and score duck breasts, before seasoning with salt, pepper, and a tiny touch of ground nutmeg and cinnamon.
Fry the breasts over moderate to high heat for 5 – 6 minutes each side, turning once, and beginning with skin-side downwards.
Deglaze the pan with cognac, reduce, season and serve with sautéed spinach and pommes boulangerie.
Fry the breasts over moderate to high heat for 5 – 6 minutes each side, turning once, and beginning with skin-side downwards.
Deglaze the pan with cognac, reduce, season and serve with sautéed spinach and pommes boulangerie.
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