Difficulty:[usr 1]
Trim and wash the pink radishes, pat them dry.
Using a knife, make crosswise incisions on the skin of the duck breasts. In a bowl, mix the vinegar and honey. Pepper with Espelette pepper and spread this preparation on both sides of the duck breasts. Leave to marinate for a few minutes.
Heat a frying pan. Place the duck breast in it, skin side down, against the pan. Let brown for 5 minutes over high heat, then turn them over for 2 minutes, lower the heat and cook for another 7 minutes (depending on the size of the duck breast).
Melt the butter, add the chopped shallots to sauté over low heat, then add the whole radishes and the balsamic vinegar. Season with salt and pepper.
Sauté the radishes for 5 minutes, stirring often.
Slice the duck breasts diagonally, place them on a hot serving platter. Surround with radishes and serve.
Note from the chef:For good cooking, cut the duck breast in half lengthwise, then sear it skin side down in a very hot pan, cook for 7 to 8 minutes, to preserve the pink side of the flesh and enjoy the crispy side of the skin.
Chef Hubert's culinary ideas
