Recipe: Duck Breast with Honey
By Executive Chef Michael Landsberg
Suggested Pairing: 2005 NxNW Cabernet Sauvignon
Ingredients |
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Preparation |
| Wash the vegetables with water and cut into medium dice, Sauté the vegetables in a skillet until caramelized and soft. Coat the duck breast with honey on the skin side and sauté in the same skillet until caramelized. Add the herbs and cook for another 6 mins in a preheated 375-degree oven. Remove the duck breast from the oven and let it sit for 10 mins out of the pan.
Add 1 Tb of butter and a dash of sherry vinegar. Place the vegetables and sauce on a plate and slice the duck breast, place on top of vegetables. Serve with potatoes or braised tomatoes |
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