Petto d'Anatra al Miele e Marroni

== Description ==
Duck breast with maroon glace and honey. To serve six.
== Ingredients ==
* 3 pieces duck breast 
* black pepper
* 6 teaspoons Italian acacia honey 
* 150 g glazed chestnuts
* salt
* 10 ml cognac 
== Directions ==
# Pan fry duck breast in a little olive oil.
# Add salt and black pepper to it.
# When the skin becomes golden in colour, add cognac and honey.
# Remove the duck breast from the pan and add chestnuts to create creamy sauce.
# Serve the duck with sauce.
Category:Omani Meat Dishes
Category:Chestnut Recipes
Category:Cognac Recipes
Category:Duck Recipes
Category:Honey Recipes
Category:Recipes that need photos