Add to trip planner
Share on Facebook
Share on Twitter
Mail a friend
Back

Filet of duck breast with honey and hazelnut chips

31110 BAGNERES DE LUCHON
 
Presentation
Information
Map

Proposed by Pierre Bacque of the restaurant La Hount

Ingredients: (2 persons)

- 1 large filet of duck breast
- 5cl Porto
- 15cl veal stock
- 2 tablespoons of mountain honey
- shards of toasted hazelnuts

PREPARATION:

Choose a beautiful filet of duck breast. Incise it with a knife, fat side.

Make it then heat a frying pan to sear the duck, fat side always and flesh side.

Discard the fat from the cooking. Put aside the duck in foil.

Deglaze the frying pan with 5cl Porto. Then moisten with 15cl veal stock and let the sauce reduce for half to low heat.

Add 2 honey tablespoons and adjust the seasoning to your liking.

Slice the duck kept warm, make into a dish and coat it with honey sauce and toasted hazelnuts previously.

To accompany the meat, just use the pan-fried potatoes or fries.

The Chef dessert: To complete this mountains meal , serve dessert a "Mushroom of Peaks" as simple as good. 
Place at the center of a plate a large ball of vanilla ice craft, topped with a smaller ball.
Place a meringue on top as a hat and coat with hot chocolate sauce.

Informations
Contact
31110 BAGNERES DE LUCHON
Foreign languages spoken
  • french
Location
Directions
MAP
 
Book your stay
Accommodation
Activities
Type
You want to visit us :
From 
 to 
You will be
Do you travel with children?
Refine your search
Secure payment
Immediate confirmation
Book your stay
Accommodation
Activities
Type
You want to visit us :
From 
 to 
Number of rooms
Number of guests
Number of guests
Adult(s) 
Child(ren) 
Secure payment
Immediate confirmation