Fried duck breast with green pepper sauce from dennis huwaë

Name: fried duck breast with green pepper sauce from dennis huwaë
Cook time: 30 min
Total time: 300 min
Yield: 4
Ingredients: 1 el peanut oil; 605 g chicken bolt; 240 g duck tenderloin; 100 g shallot; 1 bulb garlic unpeeled; 2 liter water; 50 g fresh ginger; 1 fresh green pepper; 1 stem chilled lemongrass lemongrass; 4 duck breast; 50 g butter cold

Luxurious main course of chicken legs, duck tenderloin, shallot, garlic, ginger, green pepper, lemongrass and duck breast.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Heat the oil in a frying pan and fry the chicken bolts around golden brown. Drain the shortening, but leave 1 tbsp.
Fry the duck fillets until golden brown. Peel the shallot and halve. Add the shallot and the garlic and fry.
Add the water when everything is nicely set. Bring to the boil and leave to boil for 3 hours.
Pour the contents of the pan through a sieve and collect the moisture. Let the moisture on high heat to 1/5 reduce to a gravy.
The chicken leg and duck fillets are not used.
Cut the ginger unpeeled into pieces, halve the pepper and crush the lemongrass.
Remove the pan from the heat, add the ginger, green pepper and lemongrass and leave to cover for 30 minutes.
In the meantime, preheat the oven to 160 ° C. Cut a diamond pattern into the fat of the duck breasts and sprinkle around with salt.
Leave at room temperature outside the refrigerator.
Heat a skillet without oil or butter and fry the duck breasts on low heat on the fat side. The fat melts and turns golden brown and crispy.
Turn over and fry the meat until golden brown.
Place the duck breasts in an oven dish or on a baking tray covered with parchment paper and bake 6 minutes in the middle of the oven.
Remove the duck from the oven and let it rest for 10 minutes.
Strain the gravy. Cut the butter into cubes and beat with a whisk through the gravy until it is lightly bound (assemble).