Hibiscus duck duck breasts

Example of recipe: duck breasts with hibiscus (for 2 people)

The hibiscus flower is not only beautiful, it also gives an effect on a plate. Dried, it can be used for a unique decoration of your dishes, and not only!

Preparation of hibiscus sauce (alias bissap)

1. Heat 1 liter of water to the boil.
2. Turn off the fire and infuse the dried hibiscus flowers, the fresh mint branch, two tablespoons of lemon juice and sugar. Leave to infuse 20 min then filter the infusion, you get the base of your hibiscus sauce.
3. In a skillet, brown the shallot with the butter. Add a little vegetable broth, reduce and add the base of the hibiscus sauce and reduce. Salt & pepper and add the balsamic vinegar.

1. Heat the duck breasts 3 min over high heat on the skin side, turn them over and cook for another 3 min over medium heat.
2. Salt and pepper the duck breasts. Cook on the flesh side depending on the desired cooking (usually 2 to 3 min).
3. Sprinkle with fleur de sel and contrast the duck breasts. To serve, coat each plate of hibiscus sauce, divide the ducklings.

Little tip:

Serve the duck breasts, for example, accompanied by potatoes sautéed in duck fat and dotted with Provence herbs or with paprika and Provence herbs;), a treat!

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Find the products of the organic gold cabri cultivated in our beautiful region:

• Organic dried hibiscus: https://lecabridor.com/products/hibiscus-bio-sec-herboristerie
• Provence herbs: https://lecabridor.com/products/herbes-de-provence-bio-sec-herboristerie