Duck breast with wine pears

Description

If you want to impress a man, friend, colleague or friends then you just here! Effectively, tasty and... very beautiful! See for yourself. And prepare as always - simple! Thank you for the recipe Natasha - chef Ruletka.

Ingredients

Breast of duck

500 g
Honey

0.5 tsp
Soy sauce

1 Tbsp
Sauce-marinade

2 Tbsp
Vinegar

1 tsp
Black pepper
Semi-dry red wine

1 cup
Wine white semi-dry

1 cup
Pear

1 piece
Brown sugar

50 g
Carnation

2 bottle
Cinnamon

1 piece
Arugula

1 coup
Salt
Olive oil

1 tsp
Berry sauce

2 Tbsp
Turmeric

1 pinch

Cooking

The duck breast to defrost, wash, and dry.

Clean fillet from the films. On the skin to make incisions in the form of a lattice, without affecting the meat. Pour a marinade of teriyaki sauce, honey and rice vinegar, season with salt and pepper, set aside to marinate.

Pear peel.

Slice +\- the same circles.

Pour red and white wine at two in the pot, add half of the cinnamon sticks, the clove Bud and 25g of sugar. Bring to a boil.

Divide the pear on the "first-second", put the slices in casseroles, and blanch until tender. I cooked less than 5 minutes, I love a semi-pear, if you like softer, cook a little longer.

In white wine I added a pinch of turmeric for color. After cooking the pears, you should shift into a deep bowl and cover it. It should be warm when serving.

On a dry pan fry the duck breast skin-side down first until Golden brown, flip and fry other side 2-3 minutes. To shift the fillets in a baking dish, cook in a preheated oven at 180* 20 minutes.

Add in red wine, which was preparing pear, soy sauce and cranberry sauce. To evaporate by half.

Cover the duck breast a bowl and give "rest" for 5 minutes. This technique I saw from a French chef. The fact that the duck does not suffer from Salmonella, so it is usually served rare. But I don't like that.