Duck Breasts with Cranberry Sauce
; void(0);){kind=small}
451Quick recipe for the juicy duck meat with excellent sweet and sour sauce.
recipe,photo-recipe,duck breast,dried cranberries,Duck,French cuisine,,Gluten-Free
Duck
French cuisine
Ingredients
Ingredients
| balsamic vinegar | 3 40 | tbsp kcal | 3 | tablespoon | |
| dried cranberries | 2.75 189 | oz kcal | 75 | grams | |
| dry red wine | 5 62 | tbsp kcal | 5 | tablespoon | |
| duck breast | 1.1 1685 | lb kcal | 500 | grams | |
| salt | 0 ?? | kcal | 0 | ||
| unsalted butter | 0.5 111 | oz kcal | 15 | grams |
Recipe
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.
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!
