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Roasted fillet of duck with cassis sauce

Roasted fillet of duck with cassis sauce
Main Ingredient: Poultry Duck

Preparation: Roasted

Course: Various Main Dishes

Yield:

Average: 2.5 (2 votes)

Roasted fillet of duck with cassis sauce ingredients

  • 372529⁄-2009260032 kg Duck breast (Magret de Canard)
  • 1 seasoning (salt+pepper)
  • 2483527⁄624973141 dl oil, peanut
  • 2 dl Wine, red
  • 1 dl Porto (port wine)
  • 2483527⁄624973141 dl Cassis
  • Brown stock
  • Meat glaze
  • 50 g Butter, cooking
  • 100 g Black berries, frozen
  • 10 g lemon balm

Cooking Roasted fillet of duck with cassis sauce

1. SEASON DUCK AND ROAST IN ROASTING PAN AT 250° C SKIN SIDE DOWN FIRST PUT IN OVEN FOR 5 MINS AT 180° C REMOVE MEAT AND KEEP WARM DRAIN EXCESS FAT DEGLAZE WITH RED WINE, REDUCE ADD PORTO, CASSIS AND BLACK BERRIES ADD BROWN STOCK AND REDUCE TO HALF OF QUANTIETY ADD MEAT GLAZE AND BUTTER FLAKES ADJUST SEASONING SLICE MEAT AND ARRANGE ON SAUCE GARNISH WITH SPRIG OF LEMON BALM.


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