Recipes for Steam Cooking

poultry dishes

DUCK BREAST IN A HONEY AND

BALSAMIC VINEGAR SAUCE

INGREDIENTS

3 – 4 duck breast llets, approx. 1½ lb.

2 tbsp. honey

6 tbsp. balsamic vinegar

½ lb. chestnut mushrooms

2 slices bacon

3 garlic cloves

1 large sprig of rosemary

Salt and black pepper

3 tbsp. olive oil

⁄3 cup white wine

2 tbsp. cornstarch mixed with water

SETTINGS

SLOW COOK, 170°F, Preheat

5 - 7 minutes

Baking Pan

Preheat the oven with the baking pan in it.

Rinse the llets under cold water and pat dry. Remove the skin and fat from the llets and

cut the meat into strips ½ inch wide. Mix the honey and vinegar. Marinate the duck breast

strips in it for 15 minutes.

Meanwhile, clean the mushrooms and halve or quarter them, according to size. Cut the

bacon into strips and the garlic into thin slices. Strip the rosemary leaves from the sprig.

Thoroughly drain the strips of duck breast and set the remaining marinade aside.

Dab the meat dry and season with salt and pepper. Sear the meat in batches in hot olive oil

for 1 minute. Place in the preheated baking pan and braise as indicated.

Sear the bacon slightly in the remnants in the pan. Add the mushrooms, garlic and rose-

mary and fry briey. Pour in the white wine and marinade. Reduce to approx.

3 tbsp. of liquid.

Stir the cornstarch into the simmering sauce and season with pepper and salt. Pour this

over the strips of duck breast and serve immediately.

Serves 4