John Myers
Contents
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Ingredients
The meat:
- 1 Pc. Barbarian duck breast approx. 450g
- Pepper
- Pimento
- Salt
- Marjoram
Sauce:
- 100 g Cranberries
- 50 ml Liqueur wine sweet and dry
- 1 Pc. Onion
- 50 g Brown sugar
- 50 ml Liqueur wine sweet and dry
- 100 ml Dry red wine
- 1 tbsp Apricot jam
- 100 ml Orange juice
- 150 ml Venison broth
- 1 tsp Five-spice powder
- 100 ml Cream, sweet
- 1 tbsp Food starch
- Water
Instructions
Preparation:
- Pour 50ml of liqueur wine (I had Portuguese) over the cranberries in a small bowl and let them steep for several hours.
Here we go:
- Shower the duck breast with cold water, pat dry, remove any tendons and cut the fat layer crosswise. Rub with pepper, allspice, salt and marjoram, then fry in a heated pan or an AMC saucepan without adding any fat on the skin side until the desired degree of browning is achieved. Then turn to sear the other side.
The roaster is already waiting ...
- Place the pickled cranberries with the liqueur wine in the roaster, then place the duck breast with the skin side up. Put the lid on and put it in the oven at 100 ° degrees top-bottom heat.
Let's go back to the pot or the pan ...
- In the resulting duck fat, fry a finely diced onion, then add the sugar and let it caramelize slightly. Pour in the rest of the liqueur wine and the red wine, add the apricot jam, simmer ... Finally, pour in the orange juice and game stock.
The roaster ...
- Put the sauce from the pan or the pot in the roasting pan. Leave this in the oven for a total of 90 minutes!
Finish:
- Remove the roast and cut into slices. Heat the roasting pan with the sauce on the stove again, stir in the cream and bind with the cornstarch mixed in a little cold water. Season to taste with pepper and salt, bring to the boil, then remove from the hotplate, wait until nothing simmers and then add the meat slices to the sauce so that it stays warm.
Nutrition
Serving: 100gCalories: 143kcalCarbohydrates: 16.8gProtein: 0.6gFat: 5.4g
