Duck Breast Strips with Honey-Balsamic Vinegar Sauce

Preheat the oven to 70 °C and heat a plate.

Remove the skin and the fat layer from the duck breasts and cut the meat into strips the size of a small finger.

Mix honey and balsamic vinegar. Marinate the duck breast strips in it for 10 minutes.

In the meantime, clean the mushrooms dry and halve or quarter them according to their size. Cut the pancetta or bacon into strips and the garlic into slices. Strip the rosemary needles from the branch.

Drain the duck breast strips well, set aside remaining marinade. Season the meat with salt and pepper. Roast in hot olive oil for 1 1/2 to 2 min *. Immediately transfer to the preheated plate and cook at 70 °C for 15-20 min.

Lightly fry the bacon or pancetta in the drippings. Add the mushrooms, garlic and rosemary and fry briefly. Extinguish with white wine and marinade. Let it boil down until there is about 50 ml left (based on 4 servings).

Finally, add the butter to the slightly boiling sauce and season with pepper and, if necessary, a little salt. Form over the duck breast strips and serve them on the spot.

Serve with :Baked tomatoes

Zucchini in beer batter

New potatoes with spring onions

Paradeiser-herb polenta

Italian mashed potatoes

Preparation method also suitable for:

Lamb: lamb fillets (the small pieces of the boned loin, well finger-length) or en

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