Duck breast with orange sauce
If you choose the right dish for a romantic dinner, duck breast would be close to the ideal: to the best of elegant, but easy to prepare, not so brutal as steak, but it goes well with wine, original and most importantly — delicious. And of course, this dish is inconceivable without the sauce. Most of his life holds duck in cold water, so it is stored under the skin of a sufficient amount of fat — and, as always in such cases, to the duck meat are excellent sweet sauces and condiments. For example, orange sauce, French classic that has gained popularity around the world. And if you think that you have no cause for romance, you may want to arrange a candlelight dinner, and there are reasons to do?
Difficulty — average
Preparation time: 20 minutes
Ingredients for 2 servings:
- 2 duck breasts
- 1/4 teaspoon nutmeg
- 1/4 teaspoon black pepper
- 100 ml of red wine
- juice and zest of 1 orange
- 1 teaspoon sugar
- 40 g butter
If you bought frozen duck breasts, thaw them in the refrigerator for a day. Rinse the breasts under cold water and pat dry with paper towel. With a sharp knife make an incision through the skin of a diamond every centimeter or slightly less, reaching the meat, but no farther. Season the breasts with salt, pepper and nutmeg on both sides, and set aside.
Connect in a small saucepan, wine, juice and rind (only the top layer without the white part) of an orange, add a teaspoon of sugar, place over medium heat, bring to a low-energy boiling and let boil down twice. At the same time you can begin to fry the duck breast, Put the pan on a small fire, and lay down the breast skin. The fat will start quickly drips through we made incisions in the skin, and duck breast itself will take a compact form.
When the skin is crispy fry thoroughly, and most of the fat heated with — drain it from the pan (duck fat can be stored and used for frying), turn the breasts and quickly fry the meat from the side. The exact frying time depends on the heating power and the thickness of the breast, I usually guided for 8 minutes by 2 minutes + skin from the meat. After that, remove the breasts from the pan and wrap in foil or cover and store in a warm place for 5 minutes.
Usually orange sauce is not that orange and red: all about wine, the color of which can not hide anywhere. Remove the sauce from the heat boiled. Cut the cold butter into small cubes and add them to step 3-4 in the sauce, whisking it vigorously stirring whisk or spatula as long as the previous batch of oil will not melt completely. The trick is that the butter melting in hot sauce, and forms an emulsion sauce becomes thick in her eyes. Ready sauce keep warm, but in no case do not bring it to a boil.
Slice the duck breasts diagonally and arrange on plates. To cut the duck should be bright red, or, in extreme cases, the pink: duck breast never completely deep fried, or they become dry soles, the place where in the bin. Add the easy side dish, pour the duck breast with orange sauce and serve.
By this wonderful dish can be submitted Baked Vegetables Salad