Recipes

Peppered duck breast with Vice Caché

Ingredients

• 2 duck breasts
• 125 ml veal broth
• 1 shallot, minced
• 15 grains of pepper, crushed
• 60 ml Vice Caché
• 30 ml butter
• Salt and pepper to taste
• Vice Caché cherry liqueur
  (product 587311 at the S.A.Q.))

Score duck skin in crosshatch pattern.

Heat a heavy skillet and grill the skin for 2 minutes until it is well browned, then turn over and cook for one minute.

Finish cooking in oven heated to 375º C (5 to 8 minutes, depending on size of duck breasts).

Let sit before slicing diagonally.

Meanwhile, melt butter and sweat the shallots with pepper for approximately 2 minutes.

Add the duck or veal broth and the Vice Caché.

Season to taste.

Spoon sauce onto plates, and fan out the sliced duck breasts over the sauce.