Filter
Reset
Sort ByRelevance
JOHANNIB
Fried duck breast fillet on roasted chicory
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
In a wide pan, cook the wine with the fondue, slices of fresh ginger, cinnamon stick and clove on high heat in about 25 minutes to half.
-
Slice the duck breast fillets on the sheet with a sharp knife crosswise every inch. Keep them covered in the refrigerator until use.
-
Cut the orange into four nice big slices and halve them.
-
Let the duck breast fillets come to room temperature and rub the meat side with salt and freshly ground pepper. Then lay them down with the velvet in a sturdy frying pan.
-
Fry the fillets for 6-8 minutes until the skin is crispy brown and the fat has melted out.
-
Place the fillets on the baked side on a plate.
-
Pour the melted fat - except two tablespoons - into a heat-resistant bowl.
-
Now place the duck breast fillets with the meat side in the remaining fat and fry this side in 3-4 minutes nicely brown.
-
Halve the chicory bushes lengthwise and cut a 1 cm thick slice of each half, again in length.
-
Spread the chicory slices thinly with the duck fat and grill them in a hot grill pan until they are al dente and have grill stripes on both sides.
-
Wrap the duck breast fillets in aluminum foil and let them simmer for a while.
-
Sift the cooked wine mixture over the shortening and cook on a high heat for a few minutes until it is a nice gravy.
-
Spread the slices of orange with duck fat and roast them in the grill pan.
-
In the meantime, slice the duck breast fillets into slices.
-
Put the roasted slices of chicory in the middle of warm plates. Place the slices of duck on top of each other.
-
Put a little gravy on it and spread the crumbled Roquefort and slices of candied ginger over it.
-
Garnish with the orange slices.
-
8 minMain dishoil, ostrich steaks, lemon pepper, Mango Chutney,ostrich steak with mango chutney
-
20 minMain dishtagliatelle, wild salmon fillet, frozen, avocado, whipped cream, dill,pastabowl with salmon and avocado
-
25 minMain dishrib eye, olive oil, garlic, chorizo, green olive, rosemary, dried rosemary, sifted tomato,ribeye with spicy tomato-olive sauce
-
30 minMain dishlemon, cucumber, Italian spices, mayonnaise, yogurt, potato wedges with peel, delicious cakes, oil for frying,delicious jelly with spice mayonnaise
Nutrition
510Calories
Fat51% DV33g
Protein68% DV34g
Carbs3% DV10g
Loved it