Magret de Canard au Miel (duck breast with honey)

Wine and duck are the main topics of many articles dealing with the ideal combination of food and wine. Duck can be prepared in many ways and served in many forms. The question "which wine goes with duck?" is therefore quite legitimate. As a rule, duck is enjoyed with a rather tannic wine and beautiful fruit notes. However, it is also possible to create more original and surprising combinations.

Here is a simple recipe for Magret de Canard au Miel (duck breast with honey):

Ingredients:

• 2 duck breasts (Magret de Canard)
• salt and pepper
• 3 tbsp honey
• 2 tbsp balsamic vinegar
• 1 garlic clove, finely chopped
• Fresh herbs (e.g. thyme or rosemary)

Preparation:

1. Preparing the duck breast:

   • Wash the duck breasts and pat dry.
   • Cut diamond-shaped cuts into the skin side of the duck breasts with a sharp knife, being careful not to cut the meat.
   • Season both sides with salt and pepper.

2. Roasting the duck breast:

   • Heat a pan over medium heat and place the duck breasts skin side down.
   • Fry the duck breasts for about 6 minutes until the skin is crispy and golden. Then flip and fry for another 4 minutes.
   • Remove the breasts from the pan and wrap them in aluminum foil to keep them warm.

3. Preparation of the sauce:

   • Deglaze the pan with the balsamic vinegar.
   • Add honey, garlic and herbs and simmer the sauce over medium heat for a few minutes until it thickens slightly.

4. Serving:

   • Remove the duck breasts from the foil, cut into slices and arrange on plates.
   • Pour the warm honey sauce over the duck breast slices.

5. Serve:

   • Serve the dish with side dishes such as mashed potatoes, glazed carrots or a fresh salad.
6. Our wine recommendations:

• Alento Tinto
• Contrast Tinto
• Cahors