Petto d'Anatra al Miele e Marroni

Description
Duck breast with maroon glace and honey. To serve six.

Ingredients

 * Duck breast 3pcs
 * black pepper
 * Italian acacia honey 6 teaspoons
 * Glazed chestnuts 150g
 * salt
 * cognac 10ml

Directions

 * 1) Pan fry Duck breast in a little olive oil.
 * 2) Add salt and black pepper to it.
 * 3) When the skin becomes golden in colour, add cognac and honey.
 * 4) Remove the Duck breast from the pan and add chestnuts to create creamy sauce.
 * 5) Serve the Duck with sauce.