Duck roast with apricots, honey and sage
- Preparation : 15 minutes
- Cooking : 45 minutes
- Portions : 4
- 1 Brome Lake duck roast
- 15 g (1 tbsp.) Brome Lake duck fat
- 25 ml olive oil
- 12 dried apricots, cut in half
- 50 ml white wine
- 2 sprigs sage
- 100 ml (5 tbsp.) 35% cream
- 15 ml (1 tbsp.) honey
- 15 g (1 tbsp.) sesame seeds
- 5 g (1 tsp) cinnamon
- 10 g (2 tsp) butter
- Fleur de sel to taste
- Freshly ground pepper to taste
Heat the duck fat in a saucepan and brown the duck roast on medium heat, about 4 to 5 minutes on each side. In a mixing bowl, combine the sesame seeds, honey, and cinnamon, 1 sprig of minced sage, olive oil, salt and pepper. Heat the mixture for 20 seconds in a microwave oven to thin it. Cover the roast with this mixture.
Preheat the oven to 177° C (350° F).
Cook the roast in the oven in a roasting pan for 45 minutes until the internal temperature reaches 63° C (145°). To ensure the meat is very tender, let the duck rest for 10 minutes, loosely covered with aluminum foil, before slicing and serving it.
For the sauce, heat the butter with the other sprig of sage in a saucepan and brown apricot halves for 5 to 7 minutes. Remove them from the pan and set aside. Deglaze the pan with the white wine, add the cream and then season it and stir gently, letting it cook for about 10 minutes on low heat until the sauce thickens.
Place a slice of roast duck with apricots on each plate, then pour the sauce over it.
May be accompanied by scalloped potatoes or a nice ratatouille.
Recipe from David Vinas, professional chef