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Duck Breasts with Sherry and Honey sauce

4 duck breasts off the bone, with the skin left on
1/8 pt / 70 ml dry oloroso sherry

2 shallots or 1 medium onion, peeled and chopped
1 carrot, peeled and chopped
3 cloves of garlic, peeled and chopped
1 tbsp sunflower oil
3 tbsp cognac
few sprigs of fresh or dried thyme
2-3 tbsp clear honey
3 tbsp aged sherry vinegar
2 tbsp hazelnut oil

Prepare the marinade. Fry the vegetables in the sunflower oil
until light brown, add the cognac and flame it. Add the thyme,
honey and vinegar and cook until the mixture caramelises slightly.
Add the hazelnut oil and simmer gently for 10 minutes. When just
warm, pour over the duck breasts in a bowl. Mix well, cover and
marinate for 30 minutes.

Remove the duck from its marinade, letting it all drip back into
the bowl. Dry the meat and season lightly. Fry, grill or roast
until done to your liking, then place the meat, covered, to rest
in a warm place while you finish the sauce.

Strain the marinade into the frying pan or roasting tin and bring
it to the boil, scraping up any residues. Add a little water if
there is not much liquid, then pour in the sherry. Cook until the
sauce has a good flavour and texture. Arrange the duck on hot
dinner plates.


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