MAGRET DE CANARD IN RED FRUIT SAUCE

PREPARATION 45MIN

SERVES 3 SERVINGS

NIVEL EASY

INGREDIENTS

1 duck breast weighing about 350 g

• 125 g cassis (or red fruits in general: currants, raspberries, blackberries...)

• 1/2 tablespoon of raspberry, red fruit or apple cider vinegar

• Salt and pepper



PREPARATION METHOD

Make several cuts in the duck's skin, but don't go too deep, it shouldn't reach the meat. Heat the pan (without fat) and place the breast skin-side down and cook over a high heat for 8 minutes. Remove, reserve the fat and let the duck breast rest for 20 minutes.  Heat the pan again and turn the breast over, grilling for about 2 minutes, it will be bleeding. Remove the duck breast, cut into thin slices and arrange on a heated platter.

Pour the vinegar into the pan to remove the dregs and incorporate the juices and fat left in the pan. Salt and pepper. Place the fruit in this sauce and heat the sauce until it boils. Pour over the dish. 

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