Magret de canard avec sauce muhammara « Mille et Une Nuits »

Ingrédients

• 2 duck breasts
• 2 tbsp. Muhammara dip from Oil & Vinegar
• a splash of cooking cream
• salt & pepper

Préparation

1. 1

   Bring the duck breast to room temperature. On the skin side, score a diamond pattern with a sharp knife: do not cut through, only the surface. Heat a frying pan and place the duck breasts in it skin-side down. You don’t need any oil or butter because the meat will cook in its own fat. Fry for 5 minutes, then turn and cook for another minute. Season with a little salt & pepper. Now add the Muhammara and the cooking cream and let everything warm through on low heat for a few minutes.For serving, slice the duck breasts into nice pieces and spoon the sauce over them. We served this with a spiced couscous salad—enjoy!