Breast Of Barbarie Duck Recipe

How to make it

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• In the morning (or night before) brush duck breasts with a mixture of
• truffle-almond-honey and marmelade
• refridgerate at least several hours
• rinse off, patting dry with kitchen towel (if you dont, the meat will get too brown)
• either with fork or with knife make crosswise lines into fat (skin) side of duck
• pepper and salt meat
• place in cold skillet or frying pan
• turning up heat, leave on skin side to let out the fat
• turn meat, browning on other side (about 8 minutes alltogether)
• turn down heat
• put small piece of ginger in garlic press,
• brush breast with the 'mush' (you can leave this step out if you do not like ginger)
• pour grand marnier over meat, burn off alcohol
• (dont you just LOVE those blue flames?)
• now add orange juice and balsamico
• turn meat so all sides will be soaked in juice
• set aside meat on small rack over plate, cover with foil
• set in oven heated to about 100 ° CENTIGRADE
• adding dripping juices of meat and the veal fond
• reduce juices in the pan,
• (the meat should be in the oven about 10-15 minutes, depending of how pink you like your meat)
• now cut duck into very thin slices, dribble the sauce over the meat
• i served it with 'champagne kraut' - a sauerkraut cooked in champagne and miniature potato dumplings browned lightly in butter.