Grilled duck breast & its juice reduced with Anosteké
Recipe proposed by the Restaurant L'industrie
Prepare the Duck Breasts
Partially degrease the Duck Breasts, then cut them on the bias. Marinate the pieces for about 15 minutes with a pinch of salt, pepper and paprika. Add above the thyme.
Cook the onions until soft in butter then deglaze them with Anosteké beer and reduce to half. Add 1 sugar then the veal juice with a bunch of thyme. Reduce again to half and simmer for about 5 minutes.
Grill the duck breast on each side (medium rare: about 1 minute) and place them on the plate. Put a spoonful of reduced juice as well as roasted vegetables and a few touches of the garden for decoration ... and enjoy.
Bon appétit !
Jerem' Chef Hotel & Restaurant
L'Industrie St Omer