Barbarian Duck Breast in Romanoff Sauce with Rice
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 duck breasts from the barbarian duck
- 200 g basmati rice
- 1 small onion (s)
- 6 tablespoon tomato ketchup
- 6 tablespoon heavy cream
- 1 bunch parsley
- 2 cl cognac / brandy
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the duck breast into a diamond shape on the fat side. Place the unseasoned breast in a fat-free, cold pan, with the fat side down, and raise the plate fully. As soon as the fat emerges from the breast, reduce the temperature to 3/4 and fry for about 10-15 minutes. Then briefly turn the breast in the pan and fry all sides. Then season the breast with salt and pepper and place in the oven (rack) preheated to 180 ° for another 10 minutes (fat side up).
- Put the finely chopped onion in the pan and cook until translucent, then add the ketchup and cream, the chopped parsley - briefly bring to the boil and deglaze with the cognac.
- Info: It might sound a bit difficult, but it is a very easy and quick dish. Timing is important! The rice goes into the pot / pan at the same time as the breast. Preheat the oven and chop the onion and parsley. Once the breast is in the oven, the sauce is made. The exact cooking time depends on the size of the breast and the cooking point (English, medium, rare). Everyone has to find out for themselves. I did it medium here. The sauce is a poem and goes well with pan-fried beef.
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