2, 350g approx. duck breasts
¼ l Fleurie
4 tbs veal stock
2 tbs mustard or grape must
Score the skins of the duck breasts, season with salt and pepper.
Cook in a hot dry pan 10 minutes each side, starting with the skin.
At the end of the cooking time, remove the duck breasts and keep them warm, remove the fat from the pan and deglaze with ¼ litre of Fleurie, allow to reduce to 2/3, add the veal stock and mustard.
Coat the bottom of your plates with the sauce, then lay the sliced duck breasts on it in a fan.