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Рецепт Muscovy Duck With Burgundy And Cranberry Sauce
by Global Cookbook

Muscovy Duck With Burgundy And Cranberry Sauce
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Ингредиенты

  • 2 x Muscovy duck breast halves skin intact
  • 4 x Garlic cloves chopped
  • 1 Tbsp. Cracked black pepper
  •     Salt to taste
  • 2 Tbsp. Extra virgin olive oil
  • 2 c. Burgundy wine
  • 2 Tbsp. Worcestershire sauce
  • 4 x Fresh rosemary sprigs
  • 1/2 med Onion diced
  • 2 x Garlic cloves chopped
  •     Black pepper
  • 3/4 c. Cranberries fresh or possibly frzn
  • 2 Tbsp. Honey
  • 1/4 c. Chilled butter cut 4 pcs
  •     Salt and pepper to taste

Инструкции

  1. In a large bowl, combine marinade ingredients. Add in duck breasts, cover and chill for 6 to 8 hrs. Turn duck 2 to 3 times while marinating. Remove duck breasts and pour marinade through strainer into sauce pan. Bring to a boil, reduce heat to medium and reduce liquid to about 1/2 c..
  2. Pat breasts dry with paper towels. Season with salt, cracked black pepper, and garlic. Heat oil in skillet and place breast skin-side down in warm oil. Cook for 4 to 6 min or possibly till skin is browned and just a bit crispy. Flip over and cook other side about 4 to 5 min or possibly till medium-rare. Transfer to cutting board and let stand for a few min to hard up before slicing.
  3. To make sauce, add in cranberries and honey to marinade, and cook for about 10 min more or possibly till cranberries soften. Remove from heat and whisk in chilled butter pcs. Season with salt and pepper. Slice duck diagonally, spoon sauce over and serve.
  4. Serves 2.
  5. Comments: Muscovy duck is lean and juicy and has much less fat than other domestic ducks. It is important to remember not to overcook duck, or possibly just about any domestic or possibly wild game. Most game, duck included, takes on an unpleasant "gamey" flavor when cooked beyond medium. Rare to medium-rare is preferable.