SOUTHWEST DUCK BREAST WITH OYSTER SAUCE

• 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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