3 duck breast fillets 2 soup spoons acacia honey 2 cl of Melfor vinegar 20 g of peeled and chopped gingers 1 garlic toe 3 cl of soy sauce ¼ l of fowl ground 1 pinch of pepper
Preparation:
I warm up the honey in a saucepan, solve it then with the vinegar off the pot ground and let the whole draw something. Then I add the ginger, the soy sauce and the fowl ground and allow to thicken the whole again. In the end, I add the pepper. Then I pass I sear the duck's breasts on the skin side to reduce the fat. Then I roast those 3 minutes on the meat side, after I have removed the fat from the frying pan. Before the end of the done time I salt the duck's breasts slightly on every side and pepper them It is served with caramelized apples and a good Gewürztraminer.
