about five servings
- 3 duck fillets
- 2tbsp unsalted butter
- Salt and pepper
- ½ cup (125 ml) Calvados
- 1cup (250 ml) water or chicken stock
- 2 tbsp chopped fresh parsley
Generously salt and pepper the fillets
Brown the butter in a frying pan and sauté the fillets for 2 to 3 minutes on each side.
Reduce the heat, pour in the Calvados, increase the heat and ignite the liquor with a match. Be careful.
Shake the pan gently until the flames die out.
Add the water or stock. Bring to a boil, then reduce the heat to simmer. Cover and cook for four to five minutes (depending on how thick they are).
Remove the fillets to a cutting board. Keep warm.
Let the liquid in the pan continue to boil so as to reduce to about one third its original volume. Pour off into a container from which you can easily pour the sauce, such as a measuring cup. Keep warm.
Slice the fillets across the grain, and arrange on a serving plate, and pour the sauce over them. Sprinkle the parsley on top.
This is a great dish with the bulgar wheat/cumin recipe.