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Roasted fillet of duck with sabayon of thyme

Roasted fillet of duck with sabayon of thyme
Main Ingredient: Poultry Duck

Preparation: Roasted

Course: Various Main Dishes

Yield:

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Roasted fillet of duck with sabayon of thyme ingredients

  • 1 kg Duck breast (Magret de Canard)
  • 1 seasoning (salt+pepper)
  • 50 g butter, clarified
  • 1 dl Wine, white
  • 2483527⁄624973141 dl Cognac ***
  • 2483527⁄624973141 Duck brown stock
  • 50 g Butter, cooking

Cooking Roasted fillet of duck with sabayon of thyme

1. SEASON MEAT BROWN MEAT EVENLY ON ALL SIDES ON HIGH HEAT 250°C PUT IN OVEN FOR 5 MINUTES AT 180°C REMOVE MEAT AND KEEP WARM DRAIN EXCESS FAT ADD WINE AND COGNAC BRING TO BOIL AND REDUCE ADD STOCK AND REDUCE TO DESIRED CONSISTANCY WISK IN BUTTER FLAKES ADJUST SEASONING CARVE MAGRET AND ARRANGE ON TOP OF SAUCE SERVE SAUCE SABAYON DE THYM A PART.


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