Duck Breasts with Honey and Vinegar from Sud de France by Caroline Conran
Heat the oven to 200°C. Warm the honey so that it becomes very liquid. Slash the duck breast fat in a diamond pattern, without cutting through to the flesh. Cook them in a dry frying-pan to reduce...
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Ingredients
- salt, pepper
- 4 small duck breasts or 2 large duck breasts
- 2 tbsp clear honey
- 4 tbsp red wine vinegar
- sprinkling of thyme leaves
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