Breast of duck to honey and adds vinegar to raspberries
1 duck breast from 450 to 500 G 2 acacia honey Cl
3 raspberry vinegar Cl(bonbon au foie gras)
4 basic poultry or duck Cl 2 chervil bits
Incise the skin of the steaklet slightly, season of the two faces. In a hot frying pan, start the cooking on the steaklet, the side skin in first. Put to cook during 5 to 7 minutes on each side, at low heat, and let put back the steaklet out of heat. Pour honey and adds vinegar to raspberry in a pan. Let cook with quivering during 5 minutes.
Add the duck bottom and let quiver 8 to 10 minutes more.