Roasted Duck Breast with Spiced Whisky Sauce and Pont-Neuf Potatoes
Roasted Duck Breast with Spiced Whisky Sauce and Pont-Neuf Potatoes
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Ingredients
  • 2 shallots, finely chopped
  • 1/4 cup (60 ml) honey
  • 2 cups (500 ml) chicken broth
  • 4 to 6 star anise pods (to taste)
  • 1 teaspoon (5 ml) crushed pepper
  • 1 clove
  • Salt
  • Preparation
  • In a small saucepan, cook the shallot and honey until the honey begins to caramelize. Deglaze with the whisky. Flambée to burn off the alcohol. Add the remaining ingredients. Bring to a boil and reduce by half. Season with salt. Set aside.
  • With the rack in the middle position, preheat the oven to 180C (350F). Line a baking sheet with paper towels or, alternatively, place a cooling rack on a baking sheet.
  • Description
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