• 2 duck breasts
  • 125 ml veal stock
  • 1 French shallot, chopped
  • 15 peppercorns, crushed
  • 60 ml of hidden defect
  • 30 ml butter
  • Salt and pepper to taste
  • Cherry liqueur Hidden vice
    product 587311  at the Société des alcools du Québec)

Make a grid on the skin of the duck breasts.

Heat a thick pan and grill the skin to sear, 2 minutes, then turn over for a minute and finish cooking in the oven at 375º C (5 to 8 minutes, depending on the size of the breasts).

Let stand before slicing on the diagonal.

During this time, melt the butter and sweat the shallot with the pepper, about 2 minutes, add the duck or veal stock then the hidden vice.


Arrange the sauce at the bottom of the plate and the duck breast sliced ​​in a fan shape.