A lover of savory and sweet recipes, you will certainly like this original recipe for salmon tartare accompanied by...
Maple duck breast
![Magret de canard à l’érable Magret de canard à l’érable](https://lestresorsderable.com/img/cms/recette/Magret%20de%20canard%20a%CC%80%20le%CC%81rable.jpeg)
![Nombre de personnes Nombre de personnes](https://lestresorsderable.com/img/cms/recette/fourchette%20cuisine.jpeg)
6
pers
![Temps de préparation Temps de préparation](https://lestresorsderable.com/img/cms/recette/temps%20de%20pre%CC%81paration.jpeg)
20
min
![Temps de cuisson Temps de cuisson](https://lestresorsderable.com/img/cms/recette/temps%20de%20cuisson.jpeg)
30
min
INGREDIENTS :
3 duck breasts
125 ml (1⁄2 cup) of Maple syrup
30 ml (2 tbsp.) Hoisin sauce
15 ml (1 tbsp.) Apple cider vinegar
1 large celery bulb, peeled
1 small butternut squash, peeled
375 ml (1 1⁄2 cups) 35% cream%
125 ml (1⁄2 cup) milk
15 ml (1 tbsp.) Maple syrup
Salt and pepper from the mill
PREPERATION :
Season the duck breasts with salt and pepper on all surfaces. Using a small knife, make a few notches like a grid on the fat of the breasts.
In a frying pan, melt the fat of the duck breasts until caramelized. Turn them over and continue cooking on the flesh side for 3 minutes. Finish the duck breasts in a baking sheet at 200 ° C / 400 ° F for 10 minutes.
In the cooking pan, pour the maple syrup and the hoisin sauce. Deglaze with the tablespoon of apple cider vinegar and 1⁄4 cup of water to dilute the sauce.
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