Duck breast with Cornalin

Moist and tasty, cook a Cornalin duck breast for the festive season!

Ingredients (serves 4) :

• 20 cl Cornalin
• 2 duck breasts
• 4 shallots
• 4 teaspoons veal stock
• 40 cl water

Recipe:

Peel the shallots and chop into small pieces.

Put 1 tsp of oil in a frying pan and fry the shallots for 3 to 5 minutes.

Add the red wine and reduce by half. Add the water, spices and veal stock, stir and reduce over a low heat. The sauce should thicken slightly and become creamy. Set aside.

Slit the skin of the duck breast, put it in a hot pan on the skin side and cook for a few minutes before turning it over for 2-3 minutes.

Cut the duck breast into strips and pour a little sauce over it.

Serve the rest of the sauce in a small dish next to the meat.

Source: web