| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Sainsbury2, Sainsbury’s | 2 | servings | |
INGREDIENTS
| 1 | tb | Oil |
| 2 | Duck breast fillets | |
| 1 | tb | Red wine vinegar; up to 2 |
| 1 | ts | Wholegrain mustard |
| 1 | tb | Clear honey; up to 2 |
| 3 | tb | Creme fraiche |
| Salt and freshly ground black pepper |
INSTRUCTIONS
1. Heat the oil in a frying pan and gently fry the duck breasts for 20 minutes, turning occasionally until cooked and golden. Remove from the pan and keep warm. 2. Add the vinegar and mustard and mix well. Stir in the creme fraiche and seasoning to taste. Simmer for 3-4 minutes. 3. Return the duck breasts to the pan and coat with the sauce. 4. Transfer to a warmed serving plate and serve immediately. Alternative ingredients- -Chicken breasts or pork fillet also taste delicious with this honey sauce. -Other speciality vinegars such as tarragon or cider vinegar also work well. -Natural yogurt or double cream are an alternative to creme fraiche. -Try stirring a little chopped mint into the sauce before serving. Converted by MC_Buster. NOTES : The sweetness of the honey and creamy sharpness of the creme fraiche compliment the duck to make this delicious recipe, which is ideal for entertaining. Converted by MM_Buster v2.0l.
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