Duck breasts with red fruits
10
40
4
No
Ingredients
- 2 duck breasts (about 200 g)
- 60 ml (1/4 cup) of Les Cultures de chez nous sliced leeks
- 200 g of frozen red fruits mix
- 100 ml of raspberries vinegar
- 500 ml (2 cups) of poultry broth
- 1 envelope of demi-galce sauce
- 30 ml (2 tablespoons) of maple syrup
- 250 ml (1 cup) of 15% cooking cream
- Salt and pepper up to taste
Preparation
Side-by-side mode
- Finely chop duck breast with a knife. Salt and pepper. Cool down for 15 minutes in a plate at room temperature.
- Meanwhile, cook leeks into raspberries vinegar with maple syrup at high heat. Reduce of three quarters.
- Add red fruits, poultry broth and demi-glace sauce.
- Mix well with a whisk and simmer at medium heat for about 30 minutes or until desired consistency.
- Add cream, continue cooking few minutes while whisking. Set at warm.
- Cook duck breasts (fat side) at medium high heat in a non-stick pan until fat is well browned and crispy. Turn duck breasts. Continue cooking for 3 to 4 minutes.
- Mince and serve with fruits sauce.
