brebis-lacaune

Duck breast, pears coated with caramel


 
Nombre de personnes :
Temps de préparation :
Informations pour la cuisson :
Difficulté : Medium
Coût : Quite expensive
Ingredient(s) :

100gr. Roquefort cheese
2 duck breasts
4 pears
3 tablespoons liquid honey
20 cl poultry broth
40gr. butter
salt, pepper and 1 tablespoon cumin

Receipt :

1- Season the duck breasts and sprinkle cumin on both sides. Fry them, first on the skin side during 8 minutes. Then turn over them and cook 5 to 6 minutes. Wrap them in aluminium foil. Take the dripping off the pan, and reduce the broth to half.

2- Peel, deseed and slice the pears. Set them as four rosettes on the buttered baking tray. Brush them with honey and put in the preheat oven to 210°C - 410°F during 5 minutes. Cut the Roquefort into thin slices.  

3- Recover the duck breasts juice in the aluminium foil. Pour it into the sauce, and bring it to the boil. Slice thinly the duck breast, set them on the plates with the hot pear rosettes topped by slices of Roquefort.