Barbarie Duck Breast
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 350 g duck breast (Barbarie)
- 250 g rice (wild rice)
- 100 g raspberries
- 2 tablespoon grenadine (pomegranate syrup)
- 250 ml red wine, dry
- water
- Broth (instant)
- sugar
- salt and pepper
- Sauce thickener
Print Recipe
Pin Recipe Instructions
- Boil the rice. Make a cross-cut incision into the duck breast on the skin side. Then fill a coated frying pan with 0.3-0.5 cm of water. Bring to a boil. Place the duck skin side down in the pan. When the water has evaporated, the duck breast will fry in its own fat. Sear both sides for 8-10 minutes on medium level (3-4 for 6 levels) until the duck is medium (if desired). Take the duck out of the pan, wrap it in aluminum foil and let it rest.
- Deglaze the fat in the pan with the red wine (I took a 2000 San Giovese). Add 50 ml of water with dissolved broth. Mash the raspberries in a small bowl beforehand (not all of them), now add all of them. Add a little sugar to taste (raspberries are sour, red wine is dry), season with salt and pepper and thicken. Let simmer for 5 minutes.
- Unpack the duck and cut into fillets 3-5 mm thick. In the meantime, the wild rice is ready. Spread it out in a circular shape on the plate and drape the fillet pieces around it in a circle. Pour the sauce on top as creatively as possible.
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