Fillet of duck breast with Nutts sauce
The duck breast is a lean meat fillet, cut from the breast of a fattened goose or duck. Cut into fi ne slices, it is most often served rare or slightly pink after grilling or pan searing.
- Ingredients
- Préparation
Serves 6 :
- Prime duck breasts
- 10 cl Nutts Original®
- Crushed hazelnuts
- 150 ml fresh cream
- Salt
- Pepper
Score the skin of the duck breast using a knife, and start cooking skin side down.
Once it is properly grilled on medium-high heat, turn it over and cook the flesh side.
Finish cooking in the oven as per the desired degree of doneness.
Keep some melted fat in the pan, and deglaze using 10 cl of Nutts Original®.
Flambé it and then add a few grains of crushed hazelnuts or Brazil nut praline, leaving it to harden in the pan.
Once it is slightly caramelised, add cooking cream, salt and pepper, and let it simmer till the sauce thickens.
Serve your sliced and layered fi llet of duck breast cooked using his delicious recipe.
