Duck magret with honey and four spices

Instructions

1. 1

   Cut the pork chops on the fatty side to drain as much fat as possible during cooking and heat a large non-stick pan.

2. 2

   Cook the pork chops, first skin-side down, over high heat, making sure to remove the rendered fat (several times if necessary).

3. 3

   After removing the cooking fat, turn the pork chops meat-side up, then reduce the heat.

4. 4

   Brush the skin of the pork chops with honey and sprinkle with the four-spice mix, season accordingly.

5. 5

   Cover the pan and let it cook for about 5 minutes (the meat should remain pink).

6. 6

   Remove the meat and let it rest on a cutting board for a few minutes.

7. 7

   The meat will lose some blood.

8. 8

   Slice the meat into thin slices, then place them in a dish.

9. 9

   Keep the oven at a warm temperature (around 120 °C) to finish cooking.

10. 10

    Deglaze the pan with water, honey vinegar (or cognac).

11. 11

    Add honey and the four-spice mix, reduce slowly over low heat to make a honey sauce.

12. 12

    Serve the pork chops in the dish or on a plate with their sauce.