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Duck tenderloins with cherry-beer sauce
Duck tenderloins with a sauce of cherries, shallots, thyme, cherry and maple syrup.
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Ingredients
Directions
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Let the cherries drain and collect the syrup. Chop the shallot. Heat the butter in a saucepan and fry the shallot for 3 min.
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Add the flour and stir in low heat for 5 minutes.
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Add the sprigs of thyme, the beer, half of the cherries and all cherry syrup while stirring with a whisk.
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Allow 10 minutes to reduce on low heat. Stir frequently. Pour the sauce through a ball sieve and put it back in the pan.
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Add the butter, the rest of the cherries and the maple syrup to the sauce and season to taste with salt and pepper.
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Sprinkle the duck fillets with salt and pepper. Heat the butter in a frying pan and fry the hare on high heat in 30 seconds. per side golden brown.
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Serve with the sauce.
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Nutrition
465Calories
Sodium23% DV555mg
Fat34% DV22g
Protein62% DV31g
Carbs11% DV33g
Fiber4% DV1g
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