Home | My Account | My Cart | THE DISTILLERY PRODUCTS RECIPES COCKTAILS FIND OUR PRODUCTS THE SHOP 100 YEARS OF SURPRISING TRADITION! Enter a story full of tastes, the story of a distillery heir to an ancestral tradition, but resolutely knowing how to fit in with modernity. It is in Forcalquier, capital of flavors and scents that Distilleries and Domaines de Provence ... read more THE PRODUCTS OF THE DISTILLERY FARIGOULE DISCOVER ALL OUR NEWS GOLD MEDAL! HENRI BARDOUIN, THE GRAND CRU DU PASTIS GOLD MEDAL OF THE GENERAL AGRICULTURAL COMPETITION “On the nose, a nice attack with character, on the palate a very nice ... read more SITEMAP PRESS AREA PRO AREA CONTACT US OUR LINKS CREDITS Distilleries and estates of Provence - ZA les Chalus 04300 FORCALQUIER - FRANCE RCS MANOSQUE 353 725 732 - VAT number: FR21353725732 contact@distilleries-provence.com - 04 92 75 71 66 Alcohol abuse is dangerous for health. To consume with moderation.

Home | My Account | My Cart | THE DISTILLERY PRODUCTS RECIPES COCKTAILS FIND OUR PRODUCTS THE SHOP Home > Recipes > Duck breast with honey and Pastis Henri Bardouin DUCK BREAST WITH HONEY AND PASTIS HENRI BARDOUIN Based on: Pastis Henri Bardouin Ingredients: For 4 people • 2 duck breasts of about 500 g each • 4 tablespoons of all-flower honey • 2 tablespoons of soy sauce • 2 teaspoons of Henri Bardouin pastis (or more for a stronger flavor) • 20 g of butter • Salt, freshly ground pepper Preparation: In a bowl, mix the honey with the soy sauce and the Henri Bardouin pastis. With a sharp knife, crisscross the skin of the breasts by drawing diamonds of about 2 cm (without notching in the fat). Place them side by side in a dish and pour the marinade over them. Brush them evenly with a brush. Salt and pepper. Leave to marinate for 1 hour at room temperature. Preheat the oven to 190 °. Butter a gratin dish. Heat a non-stick skillet over medium heat. When it is hot (but not hot), place the duck breasts, skin side down, and cook for 2 min. Then turn them over and let the second side brown for 1 min. Drain the rendered fat and put them in the dish on the skin. Brush generously with all the marinade. Bake and cook for 6 to 8 minutes, depending on the thickness of the meat and the degree of doneness desired. Brush from time to time with the cooking juices. Take out of the oven and cover with aluminum foil. Let stand 5 min before slicing and serving. SEND US YOUR RECIPES SHARE PRINT THE PRODUCTS OF THE DISTILLERY FARIGOULE DISCOVER ALL OUR NEWS BAU OFFERS ITSELF A NEW DESIGN! Bau has just offered itself a new design, chic and authentic, with a little nod to the historic closure system of bubble products: the clip ... read more SITEMAP PRESS AREA PRO AREA CONTACT US OUR LINKS CREDITS Distilleries and estates of Provence - 04300 - FORCALQUIER - FRANCE contact@distilleries-provence.com - 04 92 75 71 66 Alcohol abuse is dangerous for health. To consume with moderation.