Duck breast with Griottines®

Heavenly-matched slices of duck breast with Griottines for a sumptuous taste sensation. Try the Griottines® in Cointreau for a truly delicious “duck à l’orange” flavour.

Preparation time: 10 minutes
Cooking time: 20 minutes

You will need (For 4 people):

2 duck breast fillets (about 600g)
250g Griottines
5cl Sherry Vinegar
2 tablespoons Cherry brandy
2 sprigs tarragon
Salt and Pepper

Method

Score the skin of the duck breasts. Heat a heavy-bottomed frying pan. Cook the duck breasts on medium heat, skin side first. After 8 min, turn them over without piercing them and cook for another 6 min. Season with salt and pepper. Keep the breasts warm on a plate, covered with aluminium foil.

Discard the cooking fat and, in the same frying pan, bring the sherry vinegar to the boil and reduce for 1 min on a high heat. Add the cherry brandy and the Griottines®. Cook for approx 5 min on a low heat, shaking the pan from time to time to move the fruit without damaging them.

Return the duck breasts to the pan, with the cooking juices from the plate. Reheat them with the Griottines® for 2 to 3 min.

Cut the breasts into slices. Arrange them on warm plates, sprinkle with chopped tarragon, add the Griottines® sauce and serve immediately with a small herb salad garnished with croutons and lardons.

 

Griottines logoGriottines® and Framboisines® are distributed in the UK by:

Keylink Limited Green Lane, Ecclesfield Sheffield, S35 9WY UK
Telephone: +44 (0) 114 245 5400 | Fax: +44 (0) 114 245 5600

Website: www.griottines.co.uk
Email: [email protected]

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