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Duck breast

Duck breast with forest berries

italian menu ideas
Energy value: 181 kcal
Designed for 4 courses

4 duck breasts
1 grenade
10 ml brandy
2 leaves of mint
1/2 ladle of vegetable broth

For sauce:
200 ml of red dry wine
100 g blackberries and blueberries
200 g of raspberry
150 g strawberries
10 g of butter
3 tbsp. L. Sahara
Juice of 1 lemon
Carnation, cinnamon

1. Prepare the sauce. Melt butter in a saucepan.
Add the sugar. Cook until it starts caramelizing.
Add all berries and lemon juice at the same time. Cook, stirring, 4 minutes.
Pour in the wine. Add a couple of buds of cloves and a pinch of cinnamon. On slow fire cook for about 20 minutes.
Wipe through a sieve, helping with a spoon.
2. On duck breasts, make small incisions on the skin.
Put the breasts on the heated frying pan with the skin down and fry for 5 minutes.
Turn over to the other side and cook for 3 more minutes.
3. Drain fat from the fat, moisten the brandy’s meat, add a little broth and bake in a preheated oven to 180 ° C for 10 minutes.
Instead of brandy, you can use Calvados, Porto, Marsala, etc.
4. Finished breast cut into pieces. Pour sauce from forest berries. Garnish with pomegranate and mint leaves.

The meat will remain soft, if after cooking leave it to rest in a warm place for 5-7 minutes (the meat will «relax»).


Duck breast

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