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"la cuisine francaise"
Duck Breast with Black Currant Sauce
* 2 whole duck breasts, seasoned with salt and pepper
* 1/4 cup water
* 2 bunches green onions, trimmed
* 2 turnips, turned
* 1/4 cup Cassis
* 1/2 cup butter
* 1/4 cup black currant vinegar
* 2 tablespoons brandy
* 1 cup rich duck stock
* Fresh black currants (fresh blackberries or raspberries may be substituted
* Salt and pepper to taste
* Lemon juice
Heat the oven to 450F.
Season the duck with salt and pepper. Place the duck in a roasting pan and add water. Roast in oven for 30 minutes or until medium done. Duck should still be pink inside. Remove from oven and allow to cool. The carry-over cooking will continue to cook the duck out of the oven.
Cut green onions to about 3 inches long, toward the white part. Turn the turnips into olive shapes. Blanch green onions and turnips separately. Set aside until needed.
To prepare the sauce: In a saucepan, reduce the Cassis, vinegar and brandy until thick and syrupy. Add duck stock and continue to reduce until it reaches desired consistency. Whisk in the butter, a little at a time. Add the currants, taste and season with salt, pepper and lemon juice.
Cut off the breasts and trim. Slice into auguillette (thin slices or lengthwise slices of the breast of poultry or winged game).
Reheat the blanched vegetables in 1 tablespoon of butter. Arrange the duck slices and vegetables attractively on warm plates. Nap the duck with the Cassis sauce. Serves 4.
That one sucks because who the hell knows the French. Fucking Pig dogs.
Try this one:
Ingredients:
-a duck breast (about 350 g)
-125 grams fresh blackberries
-120 ml red wine
-2 tablespoons red wine vinegar
-2 tablespoons black currant liqueur (crème de cassis)
-4 tablespoons honey
-spices: pepper, anise (optional), hot pepper.
First keep duck for a few minutes in water with a tablespoon of red wine vinegar and a few grains of aniseed.
Then wash the meat, cut the skin and fat in several places. Sprinkle salt and pepper flavored with orange peel (ground pepper and mix with orange peel), spread paprika on the skin.
Sprinkle spices on a plate, place breast side down (with the side that has no spices on it) and turn it so that "gathers" all spices from the plate.
Place duck in refrigerator for 2 hours to marinate.
Meanwhile prepare the currant sauce. Put honey in a pan and let it boil.
Add wine, vinegar and liqueur and let it boil.
Wash the blackberries and drain them.
Add three quarters of the blackberries into sauce and boil them as well at low heat.
When they are red and soaked well, turn of heat.
Pour blackberries sauce in a blender and mix well.
Strain the sauce back into the pot.
When duck is ready, you just have to heat the sauce together with the other blackberries.
Fry the duck breast in a little olive oil, first on skin side. Hold the lid on top of the pan during roasting.
After approx. 5-6 minutes at moderate heat turn the breast on the other side.
Leave it like this for another 5 minutes.
Then turn again on the skin side for better roasting. It's ready when the crust is nicely browned.
Meanwhile, heat sauce together with the other blackberries without boiling them.
Remove meat on a platter and slice it.
Arrange slices decoratively and sprinkle with plenty of sauce. Serve hot.
* 2 whole duck breasts, seasoned with salt and pepper
* 1/4 cup water
* 2 bunches green onions, trimmed
* 2 turnips, turned
* 1/4 cup Cassis
* 1/2 cup butter
* 1/4 cup black currant vinegar
* 2 tablespoons brandy
* 1 cup rich duck stock
* Fresh black currants (fresh blackberries or raspberries may be substituted
* Salt and pepper to taste
* Lemon juice
Heat the oven to 450F.
Season the duck with salt and pepper. Place the duck in a roasting pan and add water. Roast in oven for 30 minutes or until medium done. Duck should still be pink inside. Remove from oven and allow to cool. The carry-over cooking will continue to cook the duck out of the oven.
Cut green onions to about 3 inches long, toward the white part. Turn the turnips into olive shapes. Blanch green onions and turnips separately. Set aside until needed.
To prepare the sauce: In a saucepan, reduce the Cassis, vinegar and brandy until thick and syrupy. Add duck stock and continue to reduce until it reaches desired consistency. Whisk in the butter, a little at a time. Add the currants, taste and season with salt, pepper and lemon juice.
Cut off the breasts and trim. Slice into auguillette (thin slices or lengthwise slices of the breast of poultry or winged game).
Reheat the blanched vegetables in 1 tablespoon of butter. Arrange the duck slices and vegetables attractively on warm plates. Nap the duck with the Cassis sauce. Serves 4.
That one sucks because who the hell knows the French. Fucking Pig dogs.
Try this one:
Ingredients:
-a duck breast (about 350 g)
-125 grams fresh blackberries
-120 ml red wine
-2 tablespoons red wine vinegar
-2 tablespoons black currant liqueur (crème de cassis)
-4 tablespoons honey
-spices: pepper, anise (optional), hot pepper.
First keep duck for a few minutes in water with a tablespoon of red wine vinegar and a few grains of aniseed.
Then wash the meat, cut the skin and fat in several places. Sprinkle salt and pepper flavored with orange peel (ground pepper and mix with orange peel), spread paprika on the skin.
Sprinkle spices on a plate, place breast side down (with the side that has no spices on it) and turn it so that "gathers" all spices from the plate.
Place duck in refrigerator for 2 hours to marinate.
Meanwhile prepare the currant sauce. Put honey in a pan and let it boil.
Add wine, vinegar and liqueur and let it boil.
Wash the blackberries and drain them.
Add three quarters of the blackberries into sauce and boil them as well at low heat.
When they are red and soaked well, turn of heat.
Pour blackberries sauce in a blender and mix well.
Strain the sauce back into the pot.
When duck is ready, you just have to heat the sauce together with the other blackberries.
Fry the duck breast in a little olive oil, first on skin side. Hold the lid on top of the pan during roasting.
After approx. 5-6 minutes at moderate heat turn the breast on the other side.
Leave it like this for another 5 minutes.
Then turn again on the skin side for better roasting. It's ready when the crust is nicely browned.
Meanwhile, heat sauce together with the other blackberries without boiling them.
Remove meat on a platter and slice it.
Arrange slices decoratively and sprinkle with plenty of sauce. Serve hot.
my first duck breast
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