Recipe from Jeannine Berenger.
“Here you go, Mathias’ favourite dish to eat when he returned from prep school after being away from home for a long time… And of course Mom would love to cook it for him when he was coming back!” – Marion Berenger
Ingredients:
- duck breasts
- a pot of crème fraîche
- 4 tablespoons of blueberry preserve (the less sugar, the better)
- some Armagnac
Preparation:
Cook the duck breasts (pay attention not to overcook them, they must be seared but still bloody inside!) in a deep pot. Put the duck breasts aside.
Remove some of the duck fat (Suggestion: Set some asid to use for cooking potatoes to accompany the duck). Add the crème frâiche with the blueberry jam. Mix until nicely colored. Reduce on low heat. Add a dash of Armagnac and light a match above it to set it on fire.
Add the duck breasts and reheat. Serve with sautéed potatoes. It’s the best to use some of duck fat to cook the potatoes.