Honey-Raspberry Magrets

Honey-Raspberry Magrets

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A recipe that pecks at the time of entry.


  • 4 duck breasts
  • 4 c. honey
  • 8 c. raspberry vinegar
  • salt
  • mill pepper.


Preheat the oven to 210 ° C (tea 7). With a sharp knife, square the skin of the duck breasts, salt and pepper on both sides and place them on the skin side in a preheated pan. Cook for 8 minutes on medium heat. Discard the fat, then cook them flesh side 2 to 4 minutes. Place them on a platter, cover them with foil and leave them in the hot but off oven. Replace the same stove (not cleaned) on the fire. Add the honey, make it foam, then sprinkle with vinegar and let cook a few moments. Cut the magrets into thin slices. Wrap them up and fix them with a wooden spike. Sprinkle with deglaze juice and serve warm on a bed of green salad.