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taste

SOUTHWEST DUCK BREAST WITH OYSTER SAUCE

FOR THE FESTIVE MOMENTS, NOTHING MORE SURPRISING THAN COMBINING THE FLAVORS OF THE SOUTHWEST AND ASIA !


Main course
4
Number of servings
25 min.
Preparation time
min.
Cooking time
ingredients

2 South West duck breasts

2 tablespoons soy sauce

2 tablespoons oyster sauce

Fleur de sel

Espelette pepper

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Choose a Saint-Émilion wine

preparation
  • Take out the 2 duck breasts from the refrigerator 30 minutes in advance.
  • Score the fatty side of duck breast, every 2 centimeters.
  • Pour the soy sauce and oyster sauce onto each fatty side.
  • Make this mixture penetrate incisions made beforehand.
  • Place the duck breasts in the baking dish, taking care to position the fat upwards. Add a little water to the bottom of the dish.
  • Put the mixture in an oven, previously heated to 200 degrees, for 12 minutes for a pink duck breast.
  • After cooking, let the breasts rest for 5 minutes, to obtain a supple and delicate flesh.
  • Remove the cooking fat from the dish while keeping the juices.
  • Cut the breasts into generous slices of about 1 centimeter
  • Dress with the collected juices and season with a little Espelette pepper.

 

Serve immediately, with a glass of wine from the Saint-Emilion appellations.

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