I normally cook with olive oil but there is some delicious duck fat left over from last night’s confit de canard and it is going to be used for this simple dish.
Fresh vegetables will help balance the meal and a glass of a good red Burgundy will round it perfectly.
4 slices of extra lean minute steak
1 red onion, peeled and finely sliced
2 tablespoons duck fat
150 ml strong red wine
1. Gently fry the onion in the duck’s fat until soft. Pour the wine on top and cook until it is reduced.
2. Add the steak and cook it for 1 minute on each side.
3. Serve immediately with vegetables and a side salad of red chicory.