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Duck fillet with shallot sauce

Ingrédients

For 6 people:
3 duck fillets (magrets)
12 shallots
6 tablespoons balsamic vinegar

Présentation

1Heat a large frying pan over a high heat. Make crosswise cuts in the skin of your duck breasts. Season with salt and pepper and place them in your hot pan skin side down to cook for 10 minutes.
2Peel the shallots and cut them in half lengthwise. After cooking, take the duck breasts out of the pan, put them back on the flesh side and add the shallots. Continue cooking for another 10 minutes on a high heat.
3Once the cooking time is over, serve your duck breasts hot with mashed potatoes (optional). Enjoy your meal!

Cavavin suggests a gourmet dish such as a duck fillet with shallot sauce accompanied by a Cabardès rosé from Domaine de Pennautier. With a lovely light lychee colour, bright and coppery, the Domaine de Pennautier rosé offers a beautiful aromatic intensity in the mouth, with flavours of acidic red fruits, slightly spicy. Rich, unctuous and almost opulent, the mouth will bewitch you to sublimate this speciality of the south west!

https://www.marieclaire.fr/cuisine/magrets-de-canard-aux-echalotes,1211226.asp

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