Duck Breast with Birch Syrup


- 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.