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Add a photoRaciónes: 4
Ingredientes
- 4 x 80g duck breasts
- 1 x salt and pepper
- 1 x little oil for frying
- 4 Tbsp. dark honey
- 4 x tpsns black peppercorns crushed
- 4 x pakchoi knob of butter
- 300 ml cassis sauce (qv)
- 24 x blackcurrants fresh or possibly frzn
- 4 x sarladaise potatoes 4 (qv)
- 12 x shallots caramelized
- 4 x fresh chervil sprigs
Direcciones
- Season the duck breasts with salt and pepper.
- Brush the frying pan with a litde oil put in the breasts skin side down and cook slowly over a medium heat for about 810 min.
- This will first of all render the fat and then crisper the skin.
- Turn over and cook for about 30 seconds.
- At the same time brush the skin side with honey and sprinkle with the peppercorns.
- Turn over agaun to seal and caramelize then allow to rest for 5 min.
- Cut each breast into 6 even pcs.
- Boil the pakchoi in salted water till tender.
- Toss in butter and season.
- Hot the sauce and blackcurrants.
- Have the sarladzise potatoes and shallots ready
- Place the potatoes in the centre of each plate then place the pakchoi on top followed by the shallots.
- Surround with the pcs of duck.
- Spoon the sauce and blackcurrants proportionately around.
- Garnish the shallots with the chervil.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 100 | |
| Calories from Fat 15 | 15% |
| Total Fat 1.62g | 2% |
| Saturated Fat 0.63g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 21mg | 7% |
| Sodium 21mg | 1% |
| Potassium 85mg | 2% |
| Total Carbs 17.3g | 5% |
| Dietary Fiber 0.0g | 0% |
| Sugars 17.25g | 12% |
| Protein 5.04g | 8% |
