Description
Very bright, tasty and fragrant dish. I cooked it in the Christmas holidays and don't be afraid of chocolate sauce, it perfectly fits into the picture of taste.
Ingredients
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Breast of duck
2 piece
-
Bacon
4 piece
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Cilantro
-
Mandarin
8 piece
-
Mandarin
2 piece
-
Coriander
0.5 tsp
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Water
400 ml
-
Brown sugar
80 g
-
Juice tangerine
6 Tbsp
-
Lemon juice
2 Tbsp
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Dark chocolate
30 g
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Cream
50 ml
Cooking
1. For Mandarin confit - water mix with sugar, bring to a boil. Coriander seeds crushed in a mortar, add water.
2. Mandarin cut into thin slices and put in boiling syrup.
3. Cooking tangerines on a slow fire for 45 minutes. Then place them on a plate and let them drain well.
4. Finely chop bacon, cilantro chop. Four slices of Mandarin to leave for feeding, the rest finely chop. Breast wash, dry, the skin to make cuts. The meat is cut into, on the one hand do not end up as a book.
5. Mix the bacon, cilantro, and mandarins to fill the breast received stuffing and chopping toothpicks.
6. For the sauce in a ladle to mix tangerine and lemon juice. Put on low fire and boil down to half volume. Chocolate chop and add to the bucket intensively stirring with a whisk.
7. Get a smooth mass. Then the ladle remove from the fire and enter the cream, intensively stirring with a whisk.
8. The pan heat, place duck skin-side down, and fry, then flip and fry the other side. Need to bring to readiness in the oven.
9. Then remove toothpicks, slice the duck slices. On a plate spread a little sauce, top with slices of duck next to the slices of Mandarin. Bon appetit!
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