Filet de canette de Challans aux cerises : j'irai plancher chez vous en Vendée

A recipe cooked on a griddle or plancha grill: elegant, generous, and very Vendée in spirit: Local farm products: fillets of young ducklings, a slightly tangy cherry and honey sauce, which Troussepinette liqueur illuminates with its woody notes. A vegetable from the regional market gardens, enhanced with a few sprigs of samphire that bring their flavor and a touch of sea iodine. #Iwillcometoyourplace #chefounet #simogas #plancha #griddleplancha You can now order my new Big Book of Cookery: My griddle plancha cooking: https://www.cuisine-a-la-plancha.eu/p... My other big book: Marinades, rubs, sauces at this link: https://www.cuisine-a-la-plancha.eu/m... To buy my other books: My Kamado cooking: at this link: https://www.cuisine-a-la-plancha.eu/m... The Big Book of Low-Temperature Sous-Vide Cooking: https://www.cuisine-a-la-plancha.eu/l... Plancha cookbooks: https://www.cuisine-a-la-plancha.eu/c... Recipe prepared on a 75cm Simogas Extreme model 12mm rectified steel plancha with a stainless steel frame. https://www.alaplancha.net/product/pl... To become one of our partners, write to me: [email protected] The Fumé Vosgien online shop: https://www.aufumevosgien.fr Wolfberger wines are available here: https://www.wolfberger.com Petricorena products are available here: https://petricorena.com Join our community on Facebook:   / chefounet.plancha     / 351368352831932   and   / 3377703629171498   Recipe ingredients: Serves 4 For the duck fillets 4 Challans duck fillets (approximately) 200g each Fleur de sel Black pepper Honey-Troussepinette Sauce: 250g fresh cherries 1 shallot 15g butter 2 tablespoons Vendée honey 1 dash of vinegar 8cl troussepinette liqueur 20cl chicken stock 3 small sprigs of savory 1 knob of cold butter to thicken the sauce 800g new potatoes from Noirmoutier 200g carrots 1 pak choi (large or 2 small) 200g samphire 1 dash of olive oil Pimentón de la Vera salt