1001 Tastes

Preparation

Cook the filets in very hot butter, season with salt and pepper (rare, medium rare or blue) keep hot.
Prepare the candied onions with the peeled onions, chopped into fine strips, fry them in a frying pan until they are just browned then add the sugar. Once the sugar has caramelised deglaze with a little vinegar and add the zest of the orange and its juice.
Add the juice from the duck that you got from deglazing (with a little water) from the pan.
Cut the filets into fine strips and place them in each heated plate, cover with the candied sauce and serve with small vegetables of the season.

Recommend Wine

Beaujolais
Choose a well structured tannic Beaujolais that can be cellared, the body will harmonise perfectly with the tasty sauce.