Ingredients for 2 people
- 500 grams of raspberries
- 500 grams of blueberries
- 50 milliliters of water
- 100 milliliters of broth chicken
- Flake salt
- Pepper
- 50 grams of sugar
- 2 duck breast
Complete Recipe
The magret is a lean fillet, the breast of a duck or a goose. It is very important that the bird is barley since its flavor varies significantly. This type of meat is usually made on the grill or in a pan with its own fat. Traditionally, this meat was prepared in confit, but in recent years chefs around the world have cooked these types of recipes with very good results. It can be made with many sauces and in all of them, it is great. Today we present you a very juicy recipe with some fantastic ingredients. Duck breast with red fruits!
Preparation Of Duck With Red Fruits
If you cannot find fresh red fruits or you consider that they have a high price, you can buy them dried, you will only have to submerge them in orange or pineapple juice to hydrate them. In the case of acquiring them frozen, a tip, thaw them in juice as well.
First, clean the duck meat well, but do not remove the thick layer of fat that comes on one of its sides. Make small cuts from one side to the other vertically and then horizontally. You should have small diamonds in the fat, do not stick the knife too much, it does not touch the meat. Reserve the breast.
We are going to prepare the sauce of red fruits or berries since the duck breast takes very little time and it will get cold if we do it at the beginning.
In a saucepan put the 50 milliliters of water and the 50 grams of sugar, let it cook for 5 or 6 minutes. When the syrup forms, add half of the red fruits, that is, the raspberries and the blueberries. Let it mix for 2 to 3 minutes with the syrup and pass it through the blender to obtain the sauce. Reserve the berry sauce, if you don’t want it to cool you can put an aluminum foil on top.
The next step is to prepare the duck breast, heat a frying pan over medium heat, and without oil. When it is hot, add a little flake salt and add the magret on the fat side, cook it over medium heat for 6 or 7 minutes, or until golden brown. It is not necessary to add any oil, because this fat in contact with heat will melt and cook in its own juice. Turn the breast and leave for another 3 minutes, this meat does not need to be cooked a lot since it can lose its juice and become dry and hard. Remove the breast and cover so it does not lose heart.
Of all the fat that has been released, leave only 10% in the pan and add the chicken broth, you have to cut it in half. Now add the sauce that we had prepared before, and cook for 3 minutes over low heat so that it mixes well and it remains a homogeneous sauce. Add the other berries.
Cut the duck breast into fillets and sprinkle a little more flake salt. Spread it to your liking on a plate and pour the berry or red berry sauce on top. If you prefer, you can put the sauce in a bowl to serve to taste. A fantastic recipe!
