Duck breast with sherry sauce and olives

Name: duck breast with sherry sauce and olives
Cook time: 65 min
Total time: 65 min
Yield: 6
Ingredients: 6 duck breast fillets; 1 oranges; 4 tablespoons olive oil Spanish; 1 great sweet onion finely shredded; look tomato cubes a 400 g; 2 bay leaves; 1 tablespoon lemon juice; 1 pot poultry feast 380 ml; 200 ml sherry fino; 150 g green olives without seeds halved; 1 mespoint cayenne pepper; 1 bag parsley (30 g), finely chopped

A tasty recipe. The main course contains the following ingredients: poultry, duck breast fillets, hands orange, olive oil (Spanish), sweet onion (finely chopped), tomato cubes (a 400 g), bay leaves, lemon juice, poultry meat (380 ml), sherry fino, green olives without pit (halved ), cayenne pepper, parsley ((30 g) and finely chopped).

Ingredients

Directions

Allow duck breast fillets to reach room temperature.
Peel off orange peels and zest.
Fry 2 tbsp oil in frying pan and fry onion on low heat.
Add tomato cubes, orange zest, bay leaf and lemon juice and bring to the boil.
Unload tomato sauce uncovered on medium heat for 20 minutes, stirring occasionally.
Meanwhile, poultry frying in a saucepan on high heat until you reduce it.
Last 5 min.
Poultry fowl and sherry with tomato sauce pour and olives co-heat.
Season with salt and cayenne pepper.
Sharpen with a sharp knife lozenge pattern in skin of duck breast fillets.
In a large frying pan heat the rest of oil and duck breast with skin down in 4-5 min.
Outside brown and inside rosé fry.
Turn meat and fry 3-4 min.
Season the meat with salt and pepper to taste, wrap in aluminum foil and let it rest for 5 minutes.
Frying 3 gr of cooking fat through sherry sauce (too much shortening is not used).
Slicate duck breast fillet diagonally and divide into six plates.
Remove the sauce (remove the bay leaves) and sprinkle with parsley.
Delicious with garlic potatoes and carrot salad..