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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

 

 

balsamic vinegar3tbsp3tablespoon
dried cranberries2.75oz75grams
dry red wine5tbsp5tablespoon
duck breast1.1lb500grams
salt-
unsalted butter0.5oz15grams

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 0.5 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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