Cookwares

• Frying pan
• Oven

Method

1. 1Step : Preheat the oven to 60°C.
2. 2Step : Score the skin of the duck breasts in a criss-cross pattern.
3. 3Step : Brown the skin of the duck breasts in a pan for one minute. Set aside and save the fat.
4. 4Step : Place the duck breasts skin-side down in an ovenproof dish.
5. 5Step : Bake for 60 minutes.
6. 6Step : Sauté the onions in the duck fat for 5-10 minutes.
7. 7Step : Add the soy sauce, balsamic vinegar, sherry vinegar, and red wine. Simmer gently to reduce the sauce by half.
8. 8Step : Add the honey and mix well.
9. 9Step : Add the crème fraîche, Espelette pepper, salt, and pepper. Mix well.
10. 10Step : Let it simmer for 2 minutes, then turn off the heat.
11. 11Step : After 60 minutes, slice the duck breast for an evenly cooked, rare result.