Bertrand Et Axelle Marchand De Gramont Recipe
Make Bertrand Et Axelle Marchand De Gramont Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Sauce Ingredients
Method
Duck Preparation
- 1
Score the Duck Breast
Using a sharp knife, score the skin of the duck breast in a crisscross pattern. Be careful not to cut into the meat.
- 2
Season the Duck
Rub the duck breasts with sea salt, black pepper, and fresh thyme. Allow them to marinate for at least 30 minutes.
- 3
Sear the Duck
In a large skillet, heat the olive oil over medium heat. Place the duck breasts skin-side down and cook for 6-8 minutes until the skin is golden brown and crispy.
- 4
Finish Cooking
Flip the duck breasts over and cook for an additional 4-5 minutes for medium rare. Remove from the skillet and let rest.
Sauce Preparation
- 5
Sauté Shallots
In the same skillet, drain excess fat, leaving about 1 tablespoon. Add the chopped shallots and sauté until translucent.
- 6
- 7
Add Chicken Stock
Add the chicken stock and continue to simmer for another 10 minutes until the sauce thickens slightly.
- 8
