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Duck Breasts with Cranberry Sauce

     

Quick recipe for the juicy duck meat with excellent sweet and sour sauce.

Cook

No. of servings

2

Ready in

30 min.

Difficulty

medium

 

 

1. 

duck breast 1.1 lb (500 g)  salt

Salt the skin and pierce with the skewer.

2. 

With the hand place the breast, skin-side down in a heated skillet and fry for 5 minutes.

3. 

Turn and fry on other side for further 5 minutes. Do not pierce the meat with the fork but turn with the kitchen tongs or wooden ladles.

4. 

Place fried and shrunk meat in a preheated oven for 10 minutes to finish baking. After taking off the oven, let it rest for a while, so the meat tonicity is released and all of the meat juices will not flow out during the cutting.

5. Cranberry sauce

dried cranberries 2.75 oz (75 g)  balsamic vinegar 3 tbsp  dry red wine 5 tbsp

In a skillet, cook the cranberries, balsamico vinegar, wine and cranberry jam with the juices from the breast.

Cranberry sauce

6. 

unsalted butter ½ oz (15 g)

After 15 minutes of cooking add knob of butter into the sauce and stir until is melted.

Bon appetit!

 

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