Roast duck breast with sweet and sour sauce, raisins, apples and a puff pastry bread roll

Roast duck breast with sweet and sour sauce, raisins, apples and a puff pastry bread roll.

roast-duck-breast

Ingredients:

*Duck breast

*Salt and pepper

*Brown sugar caramelized

*Wine Oporto

*Honey

*Balsamic vinegar

*Brown gravy with beef bouillon (Fond brun lié)

*Grapes

*Potatoes

*Onion

*Olive oil

How to prepare the dish:

sweet-and-sour-saucePour the brown gravy with beef bouillon into a saucepan, add caramelized sugar and mix with Oporto wine, honey and balsamic vinegar. The sauce should have a smooth consistency with a well balanced taste – not too sweet and not too sour. Then add peeled and seeded grapes and leave to simmer until ready for use.

 

 

potato-and-onion-chipsIn a frying pan, fry shredded potatoes and onions with olive oil till golden brown. Drain off excess oil, add salt and pepper.

 

 

 

 

sliced-duck-breastSlice duck breast with the tip of a knife, allowing fat to drain.

 

 

 

 

rare-medium-or-well-done-duckCook the prepared duck breast on the grill or in the frying pan without oil until the desired doneness: rare, medium or well-done.

 

 

 

 

duck-breastCut away a part of the duck breast’s skin, add baked apples and impregnate with the warm cooked sauce.

 

 

 

 

roasted-duck-breastServe with potato and onion chips and a puff pastry bread roll.

 

 

 

 

Bon appetit!

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Look here for the “Cooking recipes of Andorra by Carles Flinch”, author of the blog

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