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Special Features

The recipe of the month

DUCK BREAST GLAZED WITH HONEY AND SPICES

Ingredients for 2 people:

  • 1 duck breast (400g)
  • 3 spoons of honey
  • 3 spoons of balsamic vinegar
  • 1 pinch of powdered cinnamon
  • 1 pinch of powdered cumin
  • ½ teaspoon of Sichuan pepper
  • ½ teaspoon of coriander beans salts
  • 1 Navel orange

METHOD

Crush the coriander and the Sichuan pepper in a mortar. Put the honey in a small saucepan and heat over high heat for approximately 2 or 3 minutes, until it becomes slightly caramelized. Pour over the vinegar, stirring immediately with a spoon to dissolve the honey. Add the cinnamon, the cumin and other powdered spices. Let it reduce over low heat for about 2 or 3 minutes, until a syrupy consistency. Take the duck breast and inject the skin with long transverse cuts (without arriving to the pulp below), to obtain small rhombuses. Massage the meat with a pinch of salt; dispose the breast (on the side of the skin at the bottom of the vessel) in a baking pan containing suitable and drizzled spicy syrup. Turn on the oven and bring to a temperature of 230°C. Cook the duck breast, half-height for 10 minutes. Turn the breast and continue cooking for 3 minutes. Pass under the grill for 1 minute, to enrich the skin. Wrap the meat in aluminium foil and let it rest for 5 minutes. Meanwhile, pour the 1/2 of orange juice into the pan and let the sauce reduce from heat, leaving all encrustations. Salt to taste. After resting time, spent diagonally slice the duck breast and serve immediately. It can also be served with pumpkin pie and a scoop of mashed potatoes, garnished with cloves, peeled alive, of half of the orange left.