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