Easy Roast Duck tenders with Preserved Lemon and Honey
Ingredients for 4 people
– 600 g duck aiguillettes
– 2 tbsp. balsamic vinegar
– 1 tbsp. lemon juice
– 2 tsp. coffee of acacia honey
– 40 g of semi-salted butter
– 1 tsp. coffee of crushed pepper
– salt, ground pepper.
Preparation steps
1 In a frying pan, with the melted butter, brown the duck aiguillettes for 4 to 5 minutes over high heat, turning them. Add salt and pepper. Remove and keep them warm.
2 Discard the cooking butter. Deglaze the pan with the balsamic vinegar and lemon juice. Add the acacia honey and crushed pepper.
3 Return the duck aiguillettes to the pan with the juice and turn them so that they caramelize slightly. Distribute them on warm plates.
4 Serve with steamed broccoli.
