Quick recipe for the juicy duck meat with excellent sweet and sour sauce.
No. of servings
|Dry red wine||5||tablespoon|
With the hand place the breast, skin-side down in a heated skillet and fry for 5 minutes.
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.
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
In a skillet, cook the cranberries, balsamico vinegar, wine and cranberry jam with the juices from the breast.
unsalted butter ½ oz (15 g)
After 15 minutes of cooking add knob of butter into the sauce and stir until is melted.