Amazingly tender duck meat, obtained thanks to grape sauce, will not leave indifferent all lovers of delicious cuisine.
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You will need
- - 2 duck breasts
- - 250 g pitted red large grapes
- - 150 ml of red dry wine
- - 2 tbsp Sahara
- - 40 g butter
- - salt and black pepper - to taste
Instruction manual
1
Cut off excess fat from duck breasts, clear of films.
2
Cut the skin crosswise, salt and pepper. Then put the breasts in a pan with the skin down and fry slowly over a quiet fire, occasionally draining the accumulated fat. This method allows you to melt most of the fat from the breasts and make the skin more crisp.
3
After 20-25 minutes, when the skin turns golden, increase the heat to maximum and fry the breasts on the meat side, then put them on a plate.
4
Put the frying pan on the fire again, leaving in it about 1 tbsp. l duck fat.
5
Add the grapes, cut in half, and fry it a little. Then add sugar.
6
After the sugar has melted, pour the wine into the pan and, carefully scraping the adhering pieces from the bottom with a spatula, boil the liquid to half the volume.
7
When the sauce is almost ready, carefully mix the butter in it.
8
Slice the duck breasts, pour over the resulting sauce and serve.