Preheat the oven to 200 ̊C (th. 6-7). Cut the skin of the duck breasts by forming deep enough crossbows (be careful not to cross the entire thickness of the skin). Rub the duck breasts with salt and pepper. Place them on a plate or in a roasting pan.
Ingrédients
- 2 beautiful duck breasts
- 40 g black nougat
- 1 tablespoon calisson cream Salt
- freshly ground pepper
Ce qu’il vous faut
Réalisation
Crush the black nougat with a knife, then crush it lightly with the dish of the knife and a mallet in order to obtain small irregular pieces. Brush the skin of the duck breasts with calisson cream, then sprinkle generously with crushed black nougat (the calisson cream will make the nougat adhere).
Cook the duck breasts in the oven for 10 minutes. Check the colouring and the fusion of the nougat: the fat of the duck breasts must have partially melted and the skin must start to gild. Bake again for 5 to 10 minutes at 180 ̊C (th. 6) according to the desired cooking.
Take the duck breasts out of the oven and let them rest for 10 minutes before slicing them.