Ingrédients:
50cl of red wine
Mushroom
1 tsp of veal stock
2 tbsp of black garlic cherry jam
40g of butter
pepper
salt
2 duck breasts
pepper
Salt
Préparation:
Heat the wine and the mushrooms with the veal stock. This should reduce to 1/3 of the preparation.
Add the cherry jam to the black garlic, salt, and pepper for seasoning.
Before serving the dish, reheat the sauce and add the butter.
Preheat the oven to 250°C and take the duck breasts out 20 minutes before cooking.
Cut the skin, salt and pepper both sides.
Put the duck breasts in the oven, cook for 5 minutes on each side, and finish cooking under the grill skin-side up for 15 minutes.
Serve with the wine sauce and black garlic cherry jam.
A servir avec une purée maison et un légume
