Mediterranean sweet and sour duck

Duck breast, magret de canard, is popular in the South of France. Less known are aiguillettes de canard, which are thin strips of duck without fat. These should be quickly fried on both sides so that they remain tender and pink inside, rosée.
If you cannot find aiguillettes de canard in your area, you can prepare them by thinly slicing a duck breast and removing the fat.

Aiguillettes de canard go very well with different fruit and berries, with vegetables, and honey. The following recipe is my twist from a recipe on a package of aiguillettes de canard. Feel free to try different fruit and berries in the recipe.

2 servings

About 300 g aiguillettes de canard or 1 duck breast thinly sliced and the fat removed
1 tbsp. olive oil
1 tbsp. butter
150 ml chicken fond
1 tbsp. lavender honey or other runny honey
½ organic lemon
1 green bell pepper, chopped
1 shallot, chopped
1 clove garlic, minced
Freshly ground black pepper
Parsley to decorate

In a frying pan, warm the olive oil and butter over medium- high heat and quickly fry the aiguillettes on both sides. Remove from the pan and set aside.

Add the chopped bell pepper and shallot to the pan. Reduce the heat to medium and add the minced garlic. Sauté the vegetables for about 10- 15 minutes until they are soft.

Meanwhile cook the chicken fond until it thickens and reduces a little, you only need 150 ml for the sauce. Microwave some new potatoes and green beans. Grate the zest of ½ lemon. Peel the lemon half and cut it into very small pieces removing the stones and membranes.

When the vegetables are soft, add 150 ml of chicken fond and 1 tbsp. lavender honey into the pan and mix. Grind over some black pepper. Add the aiguillettes back to the pan together with the lemon zest and pieces and reheat for about 1 minute.

Serve the aiguillettes with new potatoes and green beans and decorate with parsley.