Duck in Honey & Balsamic Vinegar Sauce

This week our South African friend came back to Paris. We were lucky to receive him in our place for few days. He cooks really well! Maybe because he is half Italian? Anyway, during these days he cooked for us a bit! :)
Here I present you his recipe for the Duck in Honey & Balsamic Vinegar Sauce.

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For 3 people (2 boys and 1 girl):
♥ 2 duck breast fillets (magret is also perfect!)
♥ 12 spoons of balsamic vinegar
♥ 6 spoons of honey
♥ pepper
♥ salt
We had it with:
♥ Baked potatoes
♥ Salad mix
♥ Red wine (apparently the best for this dish is Bordeaux or Bergerac)

1. Follow the step by step instructions to fry your duck. (click HERE). Wrap the duck in the aluminium foil and leave in a warm place while preparing the sauce

2. Mix vinegar with honey. It might take a minute to well the dissolve honey.

3. When it’s ready pour the vinegar & honey sauce over the meat. After 1min put the meat out but leave the sauce boil a little bit longer (while stirring all the time) to reduce it.


4. Cut the duck into 1cm slices.


5. You can serve it with baked potatoes and assorted young salad leaves.

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This entry was posted in Dinner, France, Main dish, Meat and tagged . Bookmark the permalink.

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