Recipe proposed by the Restaurant L'industrie
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