Breast of duck with sauce of black currant

Description

All a happy Easter!!! The post over and you can enjoy the taste of meat. Decided on the occasion to make duck breast. Gordon Ramsay spied the recipe, made notes and a delicious, juicy, unusual meat ready!!! And the sauce of black currant was perfect, no worse than orange... Worried that the meat will be tough, but no, it is very soft and juicy. Be sure to try this easy and tasty dish!

Ingredients

Breast of duck

4 piece
Salt

1 tsp
Black pepper

1 tsp
Dry red wine

300 ml
Garlic

3 tooth
Thyme

2 piece
Broth

150 ml
Jam

4 Tbsp
Butter

25 g

Cooking

If breast with skin, it should be nadsech crosswise. If free skin, anything with Breasts do not need, nor to discourage or cut into thin slices. RUB the breast with freshly-ground sea salt and black freshly ground pepper. Leave for 10 minutes. Then add 150ml of dry red wine and leave to marinate for another 20 minutes.

While duck is marinating, prepare sauce. Pour the remaining wine into a saucepan. The garlic is slightly razdelyaet, not cut, to add to the guilt and put sprigs of thyme. Boil 10 minutes, until the wine is boiled twice.

Pour in the sauce and the broth again ovarium half. Stir in sauce blackcurrant expect or jam and add a few pieces of butter. Sprinkle with salt and pepper to taste and set aside. If necessary, wipe through a sieve. The sauce while hot and liquid, but after a break it starts to thicken. The butter gives it a creamy flavor and a glossy sheen.

Put the pan on a small fire and put on a cold pan without oil breast. If they are leather, not less than 15 minutes of them vytaplivaete fat. If free skin, for about 10 minutes.

Fat vytaplivaete enough even of Breasts without the skin, the oil is no need. Increase the fire, but not to high and fry the meat on each side until Golden brown.

Allow the meat to relax a bit on the warm plate and then cut each piece diagonally into slices. Pour the meat warm blackcurrant sauce and serve.

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