John Myers
Contents
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Ingredients
- 1 Duck breast fillet - about 375 g
- 1 Food starch
- Black pepper from the mill
- Salt
- 1,5 Red onion in wedges
- 30 g Clarified butter
- 50 ml Balsamic vinegar dark
- 100 ml Cream
- 0,5 teaspoon Honey
- 2 Branches Basil
Instructions
- Wash the duck breast fillet cold, pat dry again and then peel off the fat layer - it is not needed. Cut the beautiful lean meat into thin slices with a sharp knife. Mix the starch with a little pepper and salt.
- Heat the clarified butter in a large pan (if bubbles form on a wooden spoon held in it, the frying temperature is perfect). Turn the meat slices in the seasoned starch and then fry them in the hot lard in two sections on both sides until golden brown.
- Lift out the meat and keep it warm. Now fry the onion wedges in the remaining fat, deglaze with balsamic vinegar, stir in the cream, honey, pepper and salt and simmer over a mild heat.
- Place the duck meat in the sauce and reheat. Serve sprinkled with basil leaves,
- I served this spicy duck dish today with a butter-almond rice, and here is the recipe for the rice: Butter-almond rice ...
Nutrition
Serving: 100gCalories: 320kcalCarbohydrates: 4gProtein: 1.4gFat: 33.3g
