Prepare the Port sauce:Reduce the Port with the honey and vinegar by 3/4, then add the veal stock, reduce again until the consistency is good. Book.
Stalk, wash the spinach in several waters, drain and sweat raw in 50 g of butter, salt and pepper. drain and keep warm.
Season the duck breasts, sear them skin side down, cook rosé, set aside.
Scallop the duck in regular slices.
Arrange spinach in the center of each hot plate, arrange the drained duck escalopes on top.
Assemble the sauce by incorporating the butter in pieces, season.
Coat the meats, add a little vanilla salt on the duck breast. Cherfeuille.
A creation of Chef Hubert
