John Myers
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Crosse Barbarian Duck Breast
The perfect crosse barbarian duck breast recipe with a picture and simple step-by-step instructions.
Vegetable side dishes
- 750 Milliliters Poultry stock (self-cooked)
- 1 whole Onion
- 1 Eßl. Goose fat
- 1 small cap Brandy
- 2 Eßl. Orange liqueur
- 1 few sections of the Duck breast for the base of the sauce
- 1 Eßl. Honey
- 1 Eßl. Butter for the sauce
- 2 purple Potatoes
- 2 dark Carrots purple
- 2 Potatoes Bamberg croissant
- 1 Pc. Broccoli stalk wh.
Broccoli salad
- 1 Piece Broccoli
- 1 quarter Pomegranate seeds
dressing
- 1 part Pomegranate seeds
- 1 Teaspoon. Horseradish from the jar of cream
- 1 shot Mineral water
- 1 Splash Zirtone juice
- 2 Teaspoon. Cream
Vegetable side dishes
- I cook the potatoes with their skin on, the carrots too, so the color stays the same. 20 min. Cut away the outer skin from the broccoli stalk and cut the stalk into cubes. for about 15-20 minutes. Divide the broccoli into florets, cut the stalk crosswise at the bottom so that they are all cooked at the same time. Season the water with salt. I put a bowl of cold water ready to keep the color. I cook the potatoes and carrots at the same time as the broccoli. Potatoes and carrots are peeled and briefly tossed in butter before serving.
The duck breast
- I set my oven to fan oven 130 °. I cut the duck breast skin in the shape of a route (not too deep, the meat should not be damaged) I heat a pan (stainless steel) well, place the breast on the skin side and let it sear wonderfully brown. So much fat comes out that you don’t need to add any other fat. Turn them over and let them sear on all sides. With tongs I then put them in the oven on the grid for a good 30-40 minutes. Shortly before the end, I brush them with honey. I put them in foil to rest.
The sauce
- Pour the chicken stock into a saucepan with the halved onion and reduce down to about half. Remove the onion, add the brandy (small cap) and stir in the goose fat spoon. I put the tendons and the silver skin in the sauce adds flavor too. Now season, add the orange liqueur and try, if the taste is right, sprinkle in the double-grip flour, it doesn’t clump the double-grip flour. Finally peel it off with the cold butter. Finished
dressing
- I roll the pomegranate, crack it and the kernels come out quickly, a quarter of the apple is enough. Put the grains in a tall mixing bowl, the horseradish, lemon juice, salt, sugar, pepper (Telly Cherry Pepper) is very aromatic. Olive oil, maybe the cream with it. Mix everything through a sieve, serve the broccoli and sprinkle a few seeds over it.
- I cut the duck breast into slices with an electric knife, serve and enjoy.
Broccoli salad and dressing
- I roll the pomegranate so it cracks and the seeds come out quickly, a quarter of the apple is enough. Put the grains in a tall mixing bowl, the horseradish, lemon juice, salt, sugar, pepper (Telly Cherry Pepper) is very aromatic. Olive oil, maybe the cream with it. Mix everything through a sieve, serve the broccoli and sprinkle a few seeds over it.
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