Duck Magret & Cranberries Sauce

 

DUCK BREASTS AND CRANBERRIES SAUCE 

Ingredients for 6 people:

650g of cranberries 

Sugar 280g

25 cl squeezed orange juice

Grated zest of one orange

6 tablespoons orange liqueur (Cointreau, Grand Marnier)

6 duck breasts

Pepper

Sea salt

PREPARATION

 

Put the cranberries in a saucepan with sugar and fresh orange juice.

Simmer 15 minutes, uncovered.

 

 

 

 

Add the orange zest and 6 tablespoons water

simmer 15 minutes still uncovered, stirring occasionally.

 

 

 

 

Put a fine sieve over a bowl.

Pour fruit and juice.

 

 

 

 

 

Using a spoon, crush the fruit to get the grout.

 

 

 

 

 

That's  the remaining fruit skin

 

 

 

 

 

Add the liqueur to the "coulis".

Sauce can be prepared in advance. And warmed before serving

 

 

 

 

Prepare the skin side of the duck as the picture  add freshly grounded pepper.

For cooking, I am fan of hot frying pan, I place the duck breasts skin side.

CAUTION put an anti projections flutters, the duck fat might burn you while cooking ... approx three four minutes.

Discard the fat, turn the breasts for three four minutes again. Let stand 5 minutes before cutting in slices called "aiguillettes"

Some cook the duck ten minutes under the grill .... personally I think it's too much projections ...

 

I set the duck with a little sea salt and hot sauce, and mashed potatoes.

Remaining sauce is served on the side.

 

 

 

 

 

 

THIS SAUCE ACCOMPANIES OFTEN THE THANKSGIVING TURKEY IN THE UNITED STATES, IT MATCHES AS WELL WITH OTHER KIND OF POULTRY.

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