Saturs
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Sastāvdaļas
Lēcas
- 50 g Lēcas
- 1 Lauru lapa
- 1 mazs Sīpols
- 1 ēd.k Sviests
- 1 ēd.k Ports sarkans
- sāls
- Melnie pipari no dzirnavām
The duck breast + sauce
- 1 Pīles krūtiņa, apm. 250 g
- 1 filiāle Timiāns
- sāls
- Melnie pipari no dzirnavām
- 60 ml buljons
- 2 ēd.k Ports sarkans
- 1 ēd.k Sviests
Kartupelis
- 1 vidus kartupelis
- Pīļu tauki
- sāls
- Melnie pipari no dzirnavām
Instrukcijas
- Cook the lentils with the bay leaf in salted water on a low fire for 20-30 minutes.
- Finely dice the onion and sauté in hot butter. Salt and pepper, add a dash of port wine and reduce. At the end mix in the lentils and let stand for a few minutes.
- In the meantime, cut the skin of the duck breast crosswise with a sharp knife to create a checkered pattern. Place skin side down in a pan and fry slowly over medium fire until the skin is wonderfully crispy. Put the thyme sprigs in the pan.
- Salt and pepper the meat side. After about five minutes, turn the duck breast over and fry gently on the meat side.
- Place on a preheated plate in the oven preheated to 100 degrees Celsius and let it simmer for 15 to 20 minutes until the meat is juicy and pink through and through.
- Drain and save the duck fat. Deglaze the meat stock with the broth, pour in the port wine, reduce by half and then add a piece of butter.
- Season this aromatic sauce with salt, pepper and a dash of dark, mild balsamic vinegar.
- Also in the meantime, boil a potato in salted water. Allow to cool slightly, cut into centimeter-sized cubes and fry until golden with two tablespoons of duck fat in a non-stick pan. Then salt and pepper.
Rādīšana:
- Cut the duck breast diagonally into thin slices. Pile a bed of lentils in the middle of the plate, arrange the duck slices on top and drizzle with the sauce. Scatter the crispy potato cubes around it.
Barošana
Rādīšana: 100gKalorijas: 239kcalOgļhidrāti: 13gProteīns: 5.8gTauki: 15.3g