Petto d'Anatra al Miele e Marroni

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

Ingredients

 * 3 pieces duck breast
 * black pepper
 * 6 teaspoons Italian acacia honey
 * 150 g glazed chestnuts
 * salt
 * 10 ml cognac

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.