Ingredients:
– 2 duck breasts
– 1 tablespoon honey
– 1 tablespoon balsamic vinegar
– 1 tablespoon crushed pepper
– 1 teaspoon gomasio
– Guérande salt
– 400 g fresh pasta
– 1 small red onion
– 6 pieces of tomatoes confit in olive oil
– 2 tablespoons olive oil
– 10 sprigs of chives
– Coarse salt
– Freshly ground pepper with 5 berries
Preparation:
Step: 1
Score the skin of the duck breasts with a knife.
Step: 2
Salt and pepper the meat side.
Step: 3
Place a saucepan over medium heat and heat it without fat.
Step: 4
Place the breasts with the skin facing down.
Step: 5
Leave to cook, basting the meat side with the melted fat.
Step: 6
After 7 minutes of cooking, remove the fat and turn the breasts.
Step: 7
Cook for 3 minutes on the meat side.
Step: 8
Remove the breasts, set them aside and remove all the fat.
Step: 9
Pour the honey and vinegar into the saucepan, stir and then turn off the heat.
