Recipe of duck breast with citrus fruits a la plancha

A tasty recipe for lovers of duck breast a la plancha, to be made on our tables with integrated cooking appliances, Agathe.

Enjoy your loved ones by offering them a delicious meal, prepared by our chef Jean Marc Tachet, Meilleur Ouvrier de France.

Recipe for 4 people

• First of all:
  Wash the oranges thoroughly. Scrape the skin of both oranges with a peel grater to remove the orange peel.

  Place the zest of one of the two oranges in a dish and the other in a bowl (this will be used when cooking the duck breasts).

  Then squeeze the oranges to recover their juice.

  Mix the juice and orange zest from the dish and add the duck breasts. Chill, either in the refrigerator or in your ice bucket for half an hour.

• Second:
  Rinse and peel the apricots. Cut them in half and remove the pit.

  Rinse the cherry tomatoes and detach them from each other.

• Third:
  Set up your Agathe table, with a Teppanyaki griddle, an induction hob and a cutting board...
• Fourth:
  Preheat your plancha to meat mode.

  In a frying pan, pour a tablespoon of balsamic vinegar and add the apricot pieces. Cook over low heat for about ten minutes.

  Add the cherry tomatoes to another pan, covered with a tablespoon of balsamic vinegar. Cook them over a low heat, at the same time as the apricots.

  Add the duck breasts to the plancha, cook them for 5 to 7 minutes on each side (depending on the desired cooking time). Once on the last side, sprinkle the duck breasts with the remaining orange zest.

Serve your duck breasts with two slices of apricots and a few cherry tomatoes.