• Duck breasts
  • 3 x 33cl Cherry CHOUFFE
  • 3 large shallots, or 6 small ones
  • Salted butter
  • Guérande salt
  • Freshly ground pepper

Peel the shallots and finely chop them. Pour the beer into a saucepan with the chopped shallots. Heat them over a high heat and reduce until only a few teaspoons of liquid remain.
Meanwhile, slice the skin of the duck breasts in a grid pattern. Place in a hot frying pan skin side down, and sprinkle the other side with salt and pepper. Cover the pan with a lid to avoid splashing and cook for 5 minutes. Turn the duck breasts over, reduce the heat and return to the heat for 2 to 3 minutes according to preference.
When the sauce has reduced, gradually add knobs of butter until the sauce becomes creamy.
Serve the duck breast with a dash of sauce and sautéed potatoes.