- 1 duck breast
- 5ml birch syrup for brushing
- 30ml shallots
- 15ml olive oil
- 30ml cider vinegar
- 15ml Escuminac birch syrup
- 1 sliced apple
- 180ml beef stock
- 15ml de cornflour
- Salt and pepper
/01. Heat the oven to 180°C (350°F).
/02. Cut diagonal scores into the duck breast fat, without cutting into the meat.
/03. In a pan, sear the duck on a medium-high heat, fat side first for 6-7 minutes, removing the fat as it melts.
/04. Retain the duck fat.
/05. Continue cooking, meat side, for a further 4 minutes.
/06. Brush the fat side of the duck breasts with birch syrup and finish by cooking in the oven, fat side up, for 10-15 minutes for pink meat. Allow the duck to rest, off the heat for around 10 minutes.
/01. Sweat the shallots in olive oil, covered, on medium heat.
/02. Deglaze with the cider vinegar.
/03. Add the birch syrup and the apples.
/04. Caramelise slightly.
/05. Add the beef stock.
/06. Thicken with cornflour, thinned with a little cold water.
/07. Slice the duck diagonally and serve with a trickle of sauce.