Roasted fillet of duck with cassis sauce
- Main Ingredient: Poultry Duck
- Preparation: Roasted
- Course: Various Main Dishes
- Yield:
Roasted fillet of duck with cassis sauce ingredients
- 1 1⁄2 kg Duck breast (Magret de Canard)
- 1 seasoning (salt+pepper)
- 1⁄2 dl oil, peanut
- 2 dl Wine, red
- 1 dl Porto (port wine)
- 1⁄2 dl Cassis
- 1⁄3 Brown stock
- 1⁄10 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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