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Рецепт Pan Seared Duck Breast With Tamarind Reduction

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0 голосов | 1079 визитов
Порций: 2

Ингредиенты

Cost per serving $30.11 view details
  • 2 Tbsp. butter
  • 1 c. diced carrot
  • 1 c. diced onion
  • 1 c. diced celery
  • 6 x peeled garlic cloves
  • 1 c. crushed peeled tomatoes
  • 2 c. red wine or possibly port
  • 1 quart duck stock
  • 2 stk canela
  • 1 Tbsp. star anise
  • 3 x fresh bay leaves
  • 1 bn thyme
  • 1/2 c. seedless tamarind paste
  • 2 x boneless duck breasts with skin on pricked numerously
  •     with a sharp knife
  •     Salt to taste
  •     Freshly-grnd black pepper to taste

Инструкции

  1. Heat a Dutch oven. Add in the butter; cook the carrots, onion, celery, and garlic for 10 min or possibly till caramelized. Add in tomatoes and cook for another 2 min. De-glaze with red wine.
  2. Reduce down by half and add in duck stock, canela, star anise, and bay leaves. Cook for 30 min, or possibly till the sauce is reduced by 2/3. At this point, add in the thyme and the tamarind paste. Cook for 5 min then strain sauce through a fine mesh sieve.
  3. Heat a saute/fry pan large sufficient to hold the two duck breasts. Season the duck breast with salt and pepper. Add in it to the pan skin-side down, and sear for 3 min. Place the pan in a preheated 400 degree oven for 5 min, or possibly till the internal temperature of the duck is 145 degrees.
  4. Place 2 Tbsp. of tamarind sauce on a plate. Slice the duck breasts on a bias and put on the plate, on top of the tamarind sauce.
  5. This recipe yields 2 servings, plus extra sauce.

Nutrition Facts

Amount Per Serving %DV
Serving Size 728g
Recipe makes 2 servings
Calories 723  
Calories from Fat 231 32%
Total Fat 26.02g 33%
Saturated Fat 12.83g 51%
Trans Fat 0.0g  
Cholesterol 189mg 63%
Sodium 340mg 14%
Potassium 1652mg 47%
Total Carbs 40.26g 11%
Dietary Fiber 13.4g 45%
Sugars 10.31g 7%
Protein 42.86g 69%
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