Beaujolais - Cookery recipe
Luc de Saint-Jean recipe
Cooking time: 15min
2 large duck fillets
3 medium onions
A tablespoon of caster sugar
2 tablespoons of vinegar
Cook the fillets in very hot butter (either medium, rare or very rare), season with salt and pepper and keep warm.
Prepare the confit with the onions (peeled and thinly sliced), brown them in a frying pan until they begin to colour and add the sugar. Once the sugar has caramelised, deglaze with a little vinegar and add the orange zest and juice.
Deglaze the frying pan in which the duck was cooked with a little water and add the duck sauce to the confit sauce.
Cut the fillets in thin strips and place on a heated plate. Coat with the confit sauce and serve with seasonal vegetables.
Choose a well-structured tannic Beaujolais which will age well, and with a body that be a perfect match for the delicious sauce served with this dish.