Description Edit Duck breast with maroon glace and honey. To serve six. Ingredients Edit 3 pieces duck breast black pepper 6 teaspoons Italian acacia honey 150 g glazed chestnuts salt 10 ml cognac Directions Edit Pan fry duck breast in a little olive oil. Add salt and black pepper to it. When the skin becomes golden in colour, add cognac and honey. Remove the duck breast from the pan and add chestnuts to create creamy sauce. Serve the duck with sauce. Retrieved from "https://recipes.fandom.com/wiki/Petto_d%27Anatra_al_Miele_e_Marroni?oldid=645110" Categories: Omani Meat Dishes Chestnut Recipes Cognac Recipes Duck Recipes Honey Recipes Recipes that need photos Add category Cancel Save Community content is available under CC-BY-SA unless otherwise noted.