Duck with lime sauce

Duck with lime sauce

In this gourmet recipe, small vegetables and lime sauce accompany duck magrets.


  • For 4 people :
  • 2 duck breasts
  • 2 limes
  • 1 quarter cube of chicken broth
  • 50 g of butter
  • 1 C. creamy soup of sugar.
  • The vegetables :
  • 8 small turnips
  • 4 carrots
  • 4 potatoes
  • 1 C. tablespoons sugar
  • salt
  • pepper.


Lift the zests of the limes and cut them into sticks. Blanch them for 5 minutes in boiling water. Squeeze the lemons. Peel the vegetables and cut the carrots and potatoes into large olives. Fry the vegetables in a frying pan with the butter and sugar. Cover with water, season with salt and pepper and let it simmer, turning regularly until the water is evaporated and the vegetables slightly caramelized. Meanwhile, cut the skin of the duck breasts and cook them in the pan for 3 minutes on each side. Book warm. Discard the fat and pour in the pan a spoonful of lemon juice and sugar. Deglaze the pan, then add the remaining lemon juice, a cup of hot water and the cube broth. Reduce by half, then add zests and butter, whisking to emulsify the sauce. Serve the duck breasts with the glazed vegetables and the sauce.