DUCK BREAST WITH SHALLOTS

• 600 g duck breast with skin,
• 200 g shallots,
• butter,
• sugar,
• red wine,
• a dash of Porto,
• salt,
• black peppercorns.

for 4 people

Cut the duck breast by making a series of notches on the side of the skin. Season with a pinch of salt, freshly ground pepper, then place it in a non-stick hot pan, putting it on the skin side without any seasoning. Brown it over medium heat for 7-8 minutes before turning it. Meanwhile, in another saucepan, fry the shallots in the butter, sprinkle with some red wine, salt and pepper. Cover it and let it stew slowly until it’s soft and all the wine evaporates. Now sprinkle with a tablespoon of sugar, moisten with a dash of Porto and let it glaze. As soon as the duck breast is ready, drain the fattest part of the cooking liquid, transfer the shallots to the pan, cook it together shortly, then serve.