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Grilled duck breast & its juice reduced with Anosteké

Preparation time: 15 min Cooking time: 10 min Total time: 25 mins

Restaurant Saint-Omer L'industrie Recipe proposed by the Restaurant L'industrie

  • 2 Duck breast (South-West)
  • 25 centilitres of Anosteké beer
  • 1 red onion
  • 25 centilitres of veal juice
  • 1 white sugar
  • 1 sprig of thyme
  • 25 grams of butter
  • Salt, pepper, paprika
  1. 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.

  2. Sauce

    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.

  3. Lastly

    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

Keywords: Northern cooking, Beer cooking