Duck Breast Strips with Honey-Balsamic Vinegar Sauce – For 1 or 4 People

Preheat the oven to 70 degrees 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 each according to size. Cut the bacon or pancetta into strips and the garlic into slices. Strip the rosemary needles from the branch.

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

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

As a last step, add the butter to the slightly boiling sauce and season it with pepper and, if necessary, a little salt. Form over the duck breast strips and bring them to the table on the spot.

Serve with :Baked tomatoes

Zucchini in beer batter

New potatoes with spring onions

Paradeiser-herb polenta

Italian mashed potatoes

Preparation method equally suitable for:

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

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