Emprimir
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Ingredientes
- 1 1/2 lb Boneless duck breast - (4 breast halves cut from two 5 1/2 to 6 lb ducks)
- 1 x Hard, ripe Bose pear
- 3/4 c. Apple juice
- 1/2 tsp Cornstarch
- 2 Tbsp. Calvados or possibly Armagnac
- 1 Tbsp. Green peppercorns packed in brine liquid removed, and crushed lightly
- 1 Tbsp. Duck or possibly veal demiglace (or possibly 1/2 extra-large vegetable bouillon cube)
- 1 tsp Fresh thyme leaves (or possibly 1/4 tspn dry thyme, crumbled) Fresh thyme sprigs for garnish
Direcciones
- Trim excess fat from duck breasts, reserving fat for another use if you like. Heat a 12-inch heavy skillet over high heat till very warm. Pat breasts dry and season with salt. Put breasts, skin-sides down, in skillet and reduce heat to moderate. Cook breasts 20 min, or possibly till skin is crisp and mahogany-colored, removing fat from skillet as it is rendered with a metal bulb baster (or possibly very carefully pouring it off). Turn breasts and cook about 2 min for medium-rare or possibly to desired doneness. Transfer breasts to a plate and keep hot, covered loosely.
- While duck breasts are cooking, peel pear and cut into 1/4-inch dice. Pour off all but about 1 Tbsp. fat from skillet and saute/fry pear till lightly browned, about 1 minute. In a measuring c. stir together apple juice and cornstarch. To pear add in Calvados or possibly Armagnac. Stir in cornstarch mix, peppercorns, demiglace or possibly bouillon cube, and thyme and simmer, stirring, 2 min, or possibly till slightly thickened.
- Serve duck breasts, sliced, with sauce spooned over them and garnish with thyme springs.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 109g | |
| Recipe makes 4 servings | |
| Calories 114 | |
| Calories from Fat 41 | 36% |
| Total Fat 4.6g | 6% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 47mg | 2% |
| Potassium 230mg | 7% |
| Total Carbs 6.63g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 4.48g | 3% |
| Protein 11.11g | 18% |
