Landes duck breast glazed with quince paste and balsamic vinegar

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Landes duck breast glazed with quince paste and balsamic vinegar

By Qualité Landes, an association founded in 2001 & initiated by the Landes Department and Chamber of Agriculture, is tasked with promoting the jewels of the local agricultural scene.

Preparation 20 mn

Baking 15 mn

List of ingredients

  • 2 Label Rouge Landes duck breasts
  • 150 g quince paste
  • 40 cl balsamic vinegar
  • 50 g honey
  • 2 cl Bas Armagnac Landais AOC

The recipe

  • Trim the duck breast then score the fat.
  • Place the duck in a frying pan with the fat side down to melt it before colouring the meat side.
  • Cut the duck lengthwise then cut into thin slices.
  • Using a brush, cover the duck in a generous coating of the other ingredients then grill for 2 to 3 minutes.
  • "Serve immediately!"

Thanks

CHEF DAVID SULPICE

Restaurant "la Villa de l'Etang Blanc" in Seignoss