Canard au sang
Anyone who has ever been to France and tasted flavoursome duck so tender it melts in the mouth will be delighted by this simple recipe which teaches you the secret to perfect canard every time.
Canard au sang
Ingredients
- Duck breasts 1 per person
- A selection of seasonal vegetables
- Salt
- Butter
Instructions
- Sprinkle the skin only of the duck with salt.
- Brown skin side down over high heat in a dry frying pan to sear the meat.
- Once the skin is golden brown, put the meat in an oven at 160°C (320°F, Gas 3) for approx. 6-8 minutes. Take care to ensure the inside remains bloody.
- When you take the duck out of the oven, to ensure it is tender, you must cover it with kitchen foil and let it rest for a few minutes.
- Add a knob of butter to your choice of cooked vegetables, such as baby leeks, heritage carrots or asparagus.
- Cut the duck breasts lengthwise in half and place on the plate with the vegetables.
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