Canard au miel et figues parfum romarin

INGREDIENTS :

• 2 duck breasts
• 4 tablespoons of honey
• 2 tablespoons of tomato vinegar
• Salt
• Black pepper
• 4 tablespoons of sesame seeds
• 10 g of butter
• 6 large figs
• 2 sprigs of rosemary

PREPARATION :

1. Rub the duck breasts with salt and black pepper.
2. Mix honey and vinegar in a large bowl.
3. Let marinate the duck for 30 minutes.
4. Preheat oven to 180 °.
5. Enter marinated duck to the pan, fat side 2 minutes, 30 seconds lean side.
6. Place the duck in a roasting pan, skin side up.
7. Sprinkle with sesame seeds and place fresh rosemary on top.
8. Bake 20 minutes at 180 °.
9. In a skillet, cook the figs in 10 grams of butter.
10. Recover sauce marinade and juice after having sliced duck and pour everything into the pan with the figs.
11. Leave on the heat for a few moments.
12. Make your breast slices, cover with some sauce and serve with a square of polenta.

Enjoy your meal!