RECIPE DUCKBREAST WITH BALSAMICSAUCE
My own recipe, ofcourse inspiration from other recipes, but still very good.....
Poultry dishes from The Netherlands for 2 persons, suitable for for christmas and other holidays.
Ingredients
- 1 large duckbreast, with skin
- a bunch of mixed herbs, rosemary, marjoran, sage, thyme
- 1 large sjalot, chopped finely
- salt and pepper to taste
- 1/2 cup red wine
- 1/2 cup balsamic vinegar
- 1/2 cup reduced poultry stock
- 2 tbsp ice cold butter
Preparation
Chop half the herbs and save the other half.
Make a marinade with the wine, vinegar, herbs and a little oil. Marinate duck for about 30 mins. Take out and pat dry. Carve skin and sprinkle skinside with salt and pepper
Prepare the sauce by sauteing the sjalot, then adding marinade and leftover herbs. Reduce marinade to 1/3, strain sauce and add stock. Add salt and pepper to taste. Keep warm.
Preheat oven to 200C/380F.
Heat pan with some oil, panfry duck skinside first. Get it crispy, when the fat starts coming out, hold up one side of the pan and 'deepfry' the skin in its own fat.
Slice duck thinly.
Heat up sauce and take of heat, stir in cold butter. Serve with sauce on the side with potatoes au gratin and steamed green beans.
Make a marinade with the wine, vinegar, herbs and a little oil. Marinate duck for about 30 mins. Take out and pat dry. Carve skin and sprinkle skinside with salt and pepper
Prepare the sauce by sauteing the sjalot, then adding marinade and leftover herbs. Reduce marinade to 1/3, strain sauce and add stock. Add salt and pepper to taste. Keep warm.
Preheat oven to 200C/380F.
Heat pan with some oil, panfry duck skinside first. Get it crispy, when the fat starts coming out, hold up one side of the pan and 'deepfry' the skin in its own fat.
Slice duck thinly.
Heat up sauce and take of heat, stir in cold butter. Serve with sauce on the side with potatoes au gratin and steamed green beans.