Recipe

Breast Of Barbarie Duck Recipe


Breast Of Barbarie Duck Recipe Kochhexe / All my dishes
1 year, 9 months ago
This dish will impress your guests, your family - and yourself. it is so easy to make, yet really, really yummy. i was trying out things in the kitchen - and this was the result!
Prep:10m Cook:20m Servings:4

Kochhexe

 Does this look good? Yeah! / Nope
Recent Gawkers
Ingredients
  • Two breasts of barbarie duck
  • 1 TBPS truffle-almond-honey (truffle-honey is ok, too)
  • 1 TBSP orange marmelade
  • some veal fond (about 2 TBSP)
  • orange juice (about 2 TBSP)
  • grand marnier, about 1/2 cup
  • a piece of fresh ginger
  • the best of balsamico (vinegar) you can get, about 1 TBSP
  • fleur de sel
  • white pepper out of the mill

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

Not quite what you're looking for? See more Main Dish / Duck
Comments

jonmic 1 year, 9 months ago said:
I've never seen truffle honey before. Sounds like a nice reicipe.


Add a Comment
You must be logged in to comment on a recipe. Login
Alterations
No alterations yet


Suggest an Alteration
You must be logged in to suggest a recipe alteration. Login
Viewing Breast Of Barbarie Duck Recipe

Tool Box

url
Digg! add to del.icio.us stumble upon
Print Recipe
Email it
Send Recipe to Cell Phone
Login to Add a Note [?]
Login to Save this [?]
Subscribe to kochhexe [?]
Flag as Interesting/Unique [?]
Add to Comparison Queue [?]

Flavors

Login to Add Flavor Tags [?]

Ratings & Honors

Recipe hasn't been rated yet
You need to be logged in to rate a recipe.
Who Liked This?
Recipe Honors

Similar Recipes

Related Recipes

Groups

This recipe belongs to the following groups:
You need to be logged in to add a recipe to a group

Related Menus

Related Tags

Home | About | Blog | Contact | Terms | Tell a Friend | Link it up | add to delicious
Copyright © 2007 GroupRecipes.com - The Food Social Network
Recent Searches
Mongolian Bbq Recipe - Artichoke Dip Recipe - Batter Fish Recipe - Butter Pancake Recipe - Spinich Dip - Cherry Cake Recipe - Italian Salad Recipe - German Chocolate Cake Cookies - Tasty Recipes - Mozzarella Cheese Recipe - Vanilla Bean Cheesecake - Chicken Spaghetti Bake - Cheese Cookies - Tasty Recipes - Broccoli Chicken Cheese Ritz - Chicken Stock Half-and-half - Tuna Casserole - Fluffy Dumplings - Vegitable Pizza - Pasta Salad - Homemade Caramel Corn - Reynolds Oven Bags For Chicken - Pizza Crust No Rising - Dried Fig Recipes -