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6
Medium
1 hr
Published 2009
Prepare the ducks the day before. Use the pointed end of a sharp knife and slash the skin of the duck magrets in a lattice pattern through to the flesh.
Mix the honey and soy sauce together in a saucepan. Add the cognac and cinnamon, combine well and bring to the boil.
Arrange the magrets in a casserole dish and drizzle over the honey marinade. Cover and put in the refrigerator