John Myers
Contents
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Ingredients
- 1 Barbarian duck breast, ready to cook with skin, 350-400g
- 1 tbsp Oil
- Salt and pepper from the mill
- 1 tsp Powdered sugar
- 200 ml Red wine, strong
- 1 tbsp Sweet pomegranate syrup e.g. grenadine
- 0,5 tsp Food starch
- 60 g Ice cold butter, diced
- Salt and pepper from the mill
Instructions
- Preheat the oven to 100 ° C. Slide an oven rack onto the middle rail and a drip tray underneath.
- Wash the duck breast and pat dry. Incise the side of the skin in a diamond shape up to the edge. I did it differently, see photos :-)) Heat the oil in a pan and fry the duck breast with the skin side down for about 5 minutes over medium heat. Turn and fry the meat side for about 2 minutes.
- Place on the oven rack and let it soak for 60 minutes in the preheated oven. Take out of the oven and season with salt and pepper.
- For the red wine and pomegranate butter, sieve the powdered sugar into a saucepan and caramelize it over medium heat. Deglaze with the red wine and simmer to a third. Add the pomegranate syrup. Mix the cornstarch with a little water and gradually stir into the simmering liquid until it thickens. Add the butter cubes one after the other to the sauce, stirring constantly. Possibly take the saucepan off the stove, the sauce should no longer boil. Season with salt and pepper and serve immediately.
- Cut the duck breast into slices and arrange with the sauce on preheated plates. Serve the harissa potatoes (recipe in my cookbook, harissa potatoes,) next to it.
Nutrition
Serving: 100gCalories: 279kcalCarbohydrates: 14.1gFat: 25g
