Duck fillet with honey and sesame
We eat a lotduck steak. I have it very often in my refrigerator. I wonder if this is specific to my region. Because we eat it very regularly. I don't speak often because I usually give it quickly in the pan and well done with a little butter, salt, pepper and go. I will not put this on the blog: p Hello Internet friends, here is the recipe of the century :).
And then, I wanted something a little more elaborate. I have not discovered the light, the recipes for duck fillets with honey and balsamic are many in the world wide web; This will make one more. It seems to me that sesame and parsley provide a real boost of flavor.
- 6 duck steak
- 15 g butter
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 2 tablespoons lemon juice
- 1 pinch of salt
- 1 pinch of Espelette pepper
- 2 tablespoons sesame seeds
- 1 teaspoon chopped parsley
Pour the sesame seeds in a nonstick skillet and heat them for 5/6 minutes, until they brown and begin to smell good. Book.
Melt the butter in a pan. Brown the duck aiguillettes for 1 minute on each side, then set aside on a plate under foil to keep them warm.
Deglaze the cooking juices with lemon juice and balsamic vinegar and add the honey. Mix, replace the needles. Let heat for 1 minute on each side and serve the aiguillettes, sprinkled with sesame seeds and chopped parsley.
I served it with baked sweet potatoes. Super good