Duck breast from Périgord with honey and cranberries.
16 duck breast(s)
4 tbsp. tablespoon duck fat
50 cl of raw cider
4 Spoons of Honey
50g semi-thick crème fraîche
1 jar of natural cranberries
Salt pepper


Sear the filets for a few minutes on each side in duck fat.
Put salt and pepper at your taste.
Once cooked and golden, remove them from the pan.
Keep them warm.
Deglaze the pan with the cider then add the crème fraîche and honey.
Mix well.
Leave to simmer over low heat for a few minutes without boiling.
Rectify
Return the duck fillets to the pan and heat over low heat for 1 minute.
Add your cranberries
Immediately arrange the duck fillets on plates and top them with the sauce.