John Myers
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Poultry, Duck: Herb Duck with Cherry Balsamic Cream
The perfect poultry, duck: herb duck with cherry balsamic cream recipe with a picture and simple step-by-step instructions.
Herbal duck
- 380 g Duck breast fillet
- 2 tbsp Spice oil: Chilli oil from my KB
- 4 sheet Fresh oregano
- 2 piece Basil leaves
- 5 piece Rosemary needles
- 0,25 tsp Dried tarragon
- Black pepper from the mill
- Sea salt from the mill
Fried potato and green asparagus pan
- Frying fat (animal fat)
- 250 g Waxy potatoes with their skin on
- 200 g Asparagus green fresh
- 1 tsp Lemon juice
- Black pepper from the mill
Cherry balsamic cream
- Frying fat (animal fat)
- 3 tbsp Fruit salad: balsamic cherries from my KB
- 2 tbsp Balsamic vinegar
- 2 tbsp Sauce binder dark
- 0,25 tsp Vanilla powder
- Black pepper from the mill
- Sea salt from the mill
Herbal duck
- Mix chili oil with washed and chopped herbs, salt and pepper … Wash the duck fillet, pat dry, cut crosswise on the skin side and season with salt and pepper … Preheat the oven to 120 ° C
- Fry the duck breast in a pan without added fat on the skin side for about 15 minutes, turn and sear for about 3-5 minutes on the meat side … Put the duck breast in a baking dish with the skin side down and pour the marinade over it … roast in the oven at 120 ° C for approx. 45 minutes … remove from the oven and cut into approx. 2 cm thick pieces
Fried potato and green asparagus pan
- Leave the frying fat in the pan … Wash the potatoes, peel them and cut them into very thin slices … Wash the green asparagus, peel the bottom third and cut into approx. 3 cm long sticks … Mix with pepper and lemon juice
- Let the frying fat get very hot in the pan … fry the vegetables in hot fat in four to five portions for about 4 minutes (attention: risk of splashing!) … let them drain on kitchen paper … distribute on the plates and, if necessary, cook them . keep warm in the oven
Cherry balsamic cream
- In the pan where the duck and vegetables were, heat the remaining roast fat from the baking dish … Warm the balsamic cherries with balsamic vinegar and simmer for about 2 minutes … use the sauce thickener, vanilla, pepper and salt to make a cream
Serve
- Place approx. 2-3 pieces of herb duck with cherry balsamic cream on the preheated plate with fried vegetables and serve immediately
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