Steaklet of duck with 5 spices

Ingredients for 6 : 3 magrets of duck, 300 gr of long-grain rice, 1 tablespoon of balsamic vinegar, 1 tablespoon of honey, 30 cl basic poultry, 1 teaspoon of curcuma, 1 teaspoon of 4-spice, salt and pepper.

Preparation : 20 min

Cooking : 15 min

Rinse thoroughly the rice under gold water.
Bring 40 cl water to the boil with 1 teaspoon of salt and curcuma.
Pour the rice and move.
As soon as the boiling is getting back, cover and turn down the burner to a minimum.
Cook 10 min.
Take off fire and let rest 5 min without taking off the cover.

Take off the surplus of fat.
Do some nicks in the skin without reaching the flesh.
Place them in a frying pan, on average fire, on skin side and broil them 7 min.
Remove the fat, turn them over and let them simmering about 2 or 3 min.

Let rest the magrets on a dish covered with an aluminium paper and keep them in a lukewarm oven ( 60° C ) during the time to realize the sauce.

Take off the fat in the frying pan, add the honey, the spices and the vinegar, in scraping with a spatula.
Pour the basic poultry, bring to the boil, reduce about one third, salt and pepper.

Cut the magrets into slices then arrange them in rosace on the warm plates.
Coat with a sauce cordon.
Serve hot immediately, complemented with the rice.