The Best French Recipe Ever
Preheat the oven to 180 ° C (item 6). Place the duck breast on the baking dish on the side of the meat.
Bake for 10 minutes for a rare breast, 12 to 13 minutes for a pink breast and about fifteen minutes for a duck breast.
Let the meat covered with foil rest for 10 minutes at the end of the oven to relax and taste.
Vegetables, cereals, foods rich in starch: everything is good with duck breast. We favor cooking cooked or freshly harvested vegetables to highlight the greedy side.
We also do not hesitate to marry our duck with gratinated vegetables like the great classic and always tasty gratin from Dauphinois.
Be careful not to mix the duck with liquid accompaniments; As it is red meat, it is therefore bloody and the association in the mouth is not very pleasant. Another good idea is to play condiments, such as chutneys, apricots, for example, or sauces such as pepper sauce.
Let’s not forget the sweet and salty mixture that accompanies the dish. Finally, for a deluxe version, the Rossini duck breast, with a slice of scorched seared foie gras, is a festive meal par excellence.
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