Tammy Bourne Ulm
Fried duck breast fillet with marsala sauce
A tasty recipe. The main course contains the following ingredients: poultry, tasty tom tomatoes, shallot (chopped), fresh ginger root (in slices), thyme (a 15 g dish), marsala (sweet wine, liquorice), game fondue (380 ml), duck breast fillet, capers and lamb's lettuce (75 g).
Slice the skin of the tomatoes crosswise, immerse them in boiling water and pull off the skin. Cut the tomatoes in four, remove the seeds and store them for the sauce. Cut the flesh into beautiful strips. Let the tomato strips drain on kitchen paper. Place the shallot, tomato seeds, ginger and thyme in a large pan and pour in the marsala and the fondue. Boil the liquid to half in a high heat. Sift the sauce over another pan. Cut the skin of the duck breast fillets crosswise an inch each. Place the meat with the skin down in a frying pan and cook over medium-high heat for 5 minutes until the fat has melted and the skin is crispy. Turn the fillets and bake the other side for another 2 minutes. Place them with the skin upwards in the oven dish.
Preheat the oven to 150 ° C. Let the duck breast fillets in 20 minutes through hot and rosé inside. In the meantime, heat the sauce and season with salt and pepper. Warm the tomato strips and capers gently for 2 minutes. Slice the duck breast fillets diagonally into thin slices and place them as a fan on 4 warm plates. Spoon the sauce over it and garnish with a piece of lamb's lettuce.
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