Crispy duck breast (reader's recipe)
easy
1 mins
1 mins
Ingredients
- 7-10 Tbsp Pour 6 pers
- 2 magrets de canard
- 12 feuilles de brik
- 120 g d'abricots secs
- 120 g prune
- 120 g de figues sèches
- 4 sachets de thé
- 120 g de miel
- 1 tbsp. ras el hanout (spice department)
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Prepare the tea by brewing the teabags in 50 cl of boiling water. Add the dried fruit and leave to swell until it cools.
- 2
2 Grid the skin of the duck breasts. Cook them, skin side, in a hot pan, 7 minutes over low heat. Turn the duck breasts over and cook for another 1 minute. Then, drain them on absorbent paper.
- 3
3 Brush 6 sheets of brik with honey, place another sheet on top, without honey. Cut the duck breasts into slices of about 1 cm. Spread them in the center of the briks and fold them into squares. Set aside in a cool place.
- 4
4 Preheat the oven to 210 °C (th 7). Place the dried fruits in a casserole, sprinkle them with tea. Brush the briks with honey and place them in the casserole. Sprinkle the ras el hanout and Bake 10 minutes. Serve immediately, with bulgur for example.