Poultry: Duck 02 by Recipe Cottage

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	Duck 02

		Duck Breasts with Sherry and Honey sauce 4 duck breasts off the bone, with the skin left on pepper salt 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.