John Myers
Contents
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Ingredients
Duck burst
- 400 g Barbarie duck breast
- 100 g Seedless grapes
- 1 tbsp Soy sauce dark
- 1 tbsp Honey liquid
- 0,5 tsp Colorful pepper
Grape balsamic cream
- 75 ml Red grape juice
- 25 ml Balsamic vinegar
- 3 tbsp Starch
- Colorful pepper
Potato-fennel-grape pan
- 100 g Fennel fresh
- 2 tbsp Peanut oil
- 100 ml Water
- 150 g Waxy potatoes
- 100 g White grapes freshly cooked
- Seasoned Salt
Instructions
Duck burst
- Wash the duck burst, pat dry, cut the skin side crosswise and season with pepper and fry in a pan without added fat on the skin side for about 15 minutes, turn over and fry for another 3-5 minutes ... Mix the soy sauce with honey and pepper ... Wash grapes and cut in half
- Put the duck burst in a casserole dish, brush with the marinade and place the grape pieces around the duck burst ... cook in a preheated oven at 100 ° C for about 60 minutes ... take out of the oven and add the grapes to the potato and fennel pan as well as the duck breast in six Divide the pieces and let them cook again in the oven for about 5-7 minutes
Potato-fennel-grape pan
- Wash the fennel and cut into small pieces, sweat in hot oil and pour water over it and cook until only the bottom of the pan is covered with liquid Sauté for 10 minutes and then fry a little ... season with herb salt and pieces of grapes
Grape balsamic cream
- Put the duck juice in a pan, bring the grape juice and balsamic vinegar to the boil ... season with pepper ... thicken with starch to a cream
Serve
- Arrange three pieces of duck with balsamic vinegar cream and potato-fennel-grape pan on a flat plate
Nutrition
Serving: 100gCalories: 166kcalCarbohydrates: 12.6gProtein: 6.7gFat: 9.9g
