Description
We have long argued the French word "gourmet". According to our dictionaries, is a lover and connoisseur of fine foods. The French there are two words which characterize people who love to eat out. One of them is the same word "gourmet", which means people who love satiated by delicious food. Another word "gourmet." "Gourmet" – a man versed in the intricacies of fine food. It is a connoisseur in cooking. The Frenchman is nice, when it is considered gourmet. The recipe is from the book by A. Willan “ Country cooking of France”, translated and shown by Karin, from "Karina-forum", for which many thanks to her. It turned out delicious dish for real connoisseurs of good food. And though this doesn't require any exotic ingredients, and then just fry the breast with two sides, it turns a delightful combination of flavors and aromas. You know why? The secret is in the sauce! This sauce, let me tell you a little something special. For the contest "One day in France."
Ingredients
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Breast of duck
2 piece
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Cherry
225 g
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Dry red wine
250 ml
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Jam
2 Tbsp
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Vinegar
75 ml
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Butter
45 g
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Salt
-
Arugula
Cooking
The cherries put in a saucepan (the saucepan), add the wine, jam, bring to boil, reduce heat and boil for 3-5 minutes. Remove from the heat.
Split duck breast in two fillets. On the skin of the Breasts to make shallow cross-cuts.
Heat a thick frying pan and without adding oil to put duck breast skin-side down, sauté for 5-7 minutes until the skin will not take a Golden color. Flip breast and sear the second side for another 2-3 minutes.
Put Breasts in a bowl, season with salt and pepper.
Cover the dish with foil.
In a small skillet drain fat formed when frying the breast (a little 3-4 tbsp), add the vinegar and boil until reduced to 1 tbsp
Add to pan wine, in which cooked cherries. Allow to simmer until the liquid does not boil away half. Add in the cherries and sauce, constantly mixing, add one by one the pieces of butter. Season with salt and pepper.
Cut the duck breast into thin slices, place on warm plates, pour over sauce and add the arugula. PS: I was cooking one duck breast, and accordingly, all ingredients were taken in less than half. [url=http://www.pova renok.ru/images/user s/22_08_10/342882.jp g][img]http://www.po varenok.ru/images/us ers/22_08_10/small/3 42882.jpg[/img][/url ]
[url=http://www.pova renok.ru/images/user s/22_08_10/342883.jp g][img]http://www.po varenok.ru/images/us ers/22_08_10/small/3 42883.jpg[/img][/url ] [url=http://www.pova renok.ru/images/user s/22_08_10/342884.jp g][img]http://www.po varenok.ru/images/us ers/22_08_10/small/3 42884.jpg[/img][/url ]
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