Friday, November 1, 2013

FEINT...ASTIC!!!!

A FANTASTIC RECIPE TO FEINT FOR



PETTO D’ANATRA IN DOLCE FORTE
DUCK BREAST WITH DOLCE FORTE SAUCE


ingredients for 4:

2 duck breasts
30 gr ( 1 Oz) balsamic vinegar
10 gr ( 1/3 Oz ) chocolate shavings
10 gr ( 1/3 Oz) pine nuts
10 gr ( 1/3 Oz) raisins
salt and pepper

Split the breast skin, salt and pepper. Then put them in a preheated oven to melt the fat for about 15 minutes, moistening with half of the balsamic vinegar.
Take it out from the oven and gather the melted duck fat . Use some of the melted fat for the sauce.
Put the fat ( about 50 grams, 1 ½ Oz) in a saucepan, with the chocolate shaving, raisins and pine nuts. Pour in the left balsamic vinegar and turn off the heat.
Slice the breast, fan it nicely and spread the sauce on top.
Serve with sweet and sour onions.

 

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