Duck breast with cranberry-kale sauce
Juicy duck breast with sweet and sour cranberry-calamine sauce
Ingredients
| duck breasts (100-120 g each) 4 pieces |
| garlic 2 cloves |
| vegetable oil 20 ml |
| TO TASTE: |
| salt |
| pepper |
| thyme |
| rosemary |
| FOR THE SAUCE: |
| raspberries (fresh-frozen) 125 g |
| cranberries (freshly frozen) 125 g |
| butter 50 g |
| onion 1 pc |
| honey 50 g |
| juice and zest of 1/2 orange |
| salt 2 g |
Instructions
Step 1
Prepare the sauce. Sauté the chopped onion in butter. Grind cranberries and calamansi in a blender, combine with onions, add salt, orange zest and juice, bring to a boil and simmer for 2-3 minutes. Then strain the sauce through a sieve, add honey and stir.
Step 2
Blot the duck breasts with a paper towel, make incisions in the skin and salt them. In a skillet with vegetable oil, put crushed garlic, thyme and rosemary. Place the duck breasts skin side down and fry until crispy on all sides, occasionally pouring the melted fat over them. Serve with cranberry-raspberry sauce.
If the duck breast is larger (200-250 g), 1 piece will be enough for one serving. And after roasting the breast of this size should be cooked in the oven (180 degrees Celsius, 8-10 minutes).
