Duck Breast and Sauce Robert
Serves 1
Directions
- 1Score the fat side of the duck breast with a knife.
- 2Season the duck breast with salt.
- 3Place the duck breast in a pan over medium-high heat and sear.
- 4Add the diced pork belly to the same pan.
- 5Remove the cooked pork belly from the pan.
- 6Sauté the finely chopped onions in the remaining duck fat.
- 7Add the minced garlic.
- 8Deglaze the pan with chicken stock and add the balsamic vinegar.
- 9Whisk in the butter to emulsify the sauce.
- 10Return the pork belly to the sauce and stir to combine.
- 11Slice the cooked duck breast and serve it over the prepared Sauce Robert.
Ingredients
- 1 whole duck breast
- salt (optional)
- 150 g pork belly, diced
- 3 whole onion, finely chopped
- 2 whole garlic clove, minced
- 150-200 ml chicken stock
- 2 tbsp balsamic vinegar
- 40-50 g butter
Equipment
knifecutting boardskillettongsspoonwooden spatula