DUCK BREAST IN SWEET AND SOUR SAUCE

PREPARATION 30MIN

SERVES 5 SERVINGS

NIVEL EASY

INGREDIENTS

4 to 6 duck breasts

• 500ml dry white wine

• 200ml wine vinegar

• 2 small red onions, chopped

• 2 tablespoons sugar 

• Salt and cayenne pepper

• 240g unsalted butter

PREPARATION METHOD

In a heavy-bottomed saucepan, pour the white wine together with the vinegar, acaular, red onions, a pinch of salt and cayenne pepper. Boil until reduced by half. Set aside. 

Preheat the oven to maximum (250 to 300ºC). In a large, very hot frying pan, place the breasts with the fatty side against the metal. Let them brown and melt the fat slightly. Turn and cook for another 2 minutes. Season with salt and pepper. Place the breasts on a baking sheet and finish cooking in the oven for 10 to 12 minutes. The breasts should be pink, because if they are overcooked, the meat becomes dry and too firm. Remove the breasts and keep them warm. 

Put the sauce back on the heat, add a pinch of sugar and let it reduce by half again. Cut the breasts into slices and arrange on plates or platters, keeping them warm. Then add the cold, chunky butter to the sauce and whisk vigorously until you have an unctuous, brown and transparent sauce. Cover the breasts with this sauce and serve immediately. Serve with Gratin Dauphinois. 


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