Ingredients
- 10 g Dark chocolate 70%
- 1 U Orange zest
- 0.5 cup Chicken stock or duck stock
- 2 Tblsp Balsamic reduction
- 1 sprig Rosemary
- 1 Tsp Black pepper freshly grated
- 400-450 g Duck breast La Ferme st Jacques
Servings: people
Instructions
- Put the duck breast on a cold pan with skin side down, and turn on a low fire for 10 min in order to melt the excess fat. Remove gradually the melted fat.
- After 10 min, remove all the melted fat and put back the duck breast in the same pan on high heat for 1 to 2 min or until golden brown, then turn the breast and cook for 2 min.
- Remove from the pan, cover, and let it rest for 3 min.
- In the same pan, add the rosemary, the balsamic reduction, the black pepper and the chicken stock. Mix well and let it reduce to the half on a high heat. Once reduced, turn off the heat and add the chocolate and the orange zet.
