Aiguillette duck and touch of honey ... for a sweet and savory recipe to devour from 18 months.
- 50 g duck aiguillette
- 1 apricot
- 1 C. honey coffee
- 1 sprig of rosemary
- salt pepper.
Preheat the oven thermostat 6. Wash and dry the apricot. Remove his kernel and cut his flesh into cubes.
Cut the duck aiguillette into slices.
Cut out a square of parchment paper. Arrange the duck slivers in the center. Add salt and pepper.
Arrange the apricot over it and pour in the honey. Put the rosemary and close the foil.
Bake for 10 minutes. Serve with semolina.