Duck breast with cherry chutney Recipe
Recipe Ingredients for Duck breast with cherry chutney
| Amount | Ingredient |
|---|---|
| 100 cl | Strong red wine |
| 100 cl | Meat broth |
| 50 g | Brown sugar |
| 1 / 2 | A piece of lemon peel |
| 2 tbsp | Aceto Balsamico |
| 150 grams | Small onions |
| 1st Piece fresh ginger, about size of a walnut | 1 pinch |
| Ground cardamom | 500 grams |
| Sour cherries | 2nd Duck breast fillets a g 350th |
| Salt | |
| Freshly ground pepper |
Duck breast with cherry chutney Recipe Directions
Remove the chutney for the onions and cut them into columns. Peel ginger and chop finely. Red wine, meat broth, sugar, lemon zest and 1 tablespoon of vinegar to the boil in a saucepan. Add onions, ginger and cardamom, and let everything simmer uncovered over medium heat 25 minutes.
Meanwhile, wash the cherries, drain and remove the stalks can be, and stone. The skin side of the diamond-shaped Entenbrueste carve. Be a very hot pan without any fat can be. Duck breast with the skin side down, pour in, over medium heat about 8 minutes until crisp fry.
Pot with the onions remove from heat. Add cherries and let stand for 5 minutes in it.
Poultry contact and the bases fry 3-4 minutes, take it warm from the pan and rest. The duck breasts with salt and pepper and pour into thin slices, pour the beaten meat juice in the chutney, remove lemon zest. The chutney with salt, pepper and remaining vinegar to taste. Serve with duck breast fillets and fresh baguette.
