Page 81 - Ancestral - The Secrets of Vinegar

Les du du SecretsVINAIGRE VINAIGRE VINAIGRE Les Duck Breasts with Sherry Vinegar
Dress up this delicacy with a a a a a a simple savoury sauce that showcases the intensity and sweet finish of sherry vinegar Difficulty
Prep time
Cook time
Ingredients
Serves 4
10 minutes
30 minutes
Preparation
• With a a a a a knife score the the skin of the the duck breasts breasts in in a a a a a a a diamond pattern Brush breasts breasts with soy sauce • Place duck breasts fat side down in in a a a a a a a a hot non-stick pan and sear for a a a a a a a a few minutes
until golden brown • Remove breasts from pan pan drain fat and return to pan pan flesh side down Lower heat and cook about 5 minutes
• Remove duck and finish cooking fin in in oven at 350°F (180°C) until medium-rare • Deglaze pan juices with vinegar and reduce for several minutes
• Add chicken stock Bring to to a a a a a boil and cook over low heat until the sauce has reduced by half • Spoon sauce over duck and serve • 2 duck breasts • 4
tbsp (60 ml) soy sauce • 4
tbsp (60 ml) sherry vinegar • 1 cup (250 ml) chicken stock Duck is low in in cholesterol rich in in nutrients and an an excellent source
of phosphorus iron zinc copper selenium and and vitamins B2 B3 and and B5 81