Duck breast with pineapple
The duck is a classic of the French southwestern cuisine, ideally prepare it with a sweet and sour twist! In this recipe we cook the duck with sweet wine and pineapple.
1. Peel the pineapple, cut into slices and then into cubes.
2. Prick the duck breasts skin side. Cook skin side for about 8 minutes on medium heat in a nonstick skillet preheated. When they are golden brown, flip and cook fr 2 minutes and let cool off the heat, wrapped in aluminum foil.
3. Discard the fat from the pan, pour the honey over high heat, deglaze with wine, scraping the juices of the meat. Add the diced pineapple, salt, pepper and let the sauce reduce. Keep basting the pineapple to coat.
4. Cut the duck into thin slices, arrange on warmed plates. Add the diced pineapple. Drizzle with sauce. Serve immediately.
Photo credit: Sucré Salé
