One-denaté with port syrup

Name: one-denaté with port syrup
Cook time: 35 min
Total time: 35 min
Yield: 2
Ingredients: 1 shallot; tablespoon butter or margarine; 1 dl poultry feast pot of 380 ml; 1 dl Ruby port; 2 tablespoons ginger syrup; salt; pepper; 1 tame duck breast with skin; 3 slices breakfast bacon; 1 shrub chicory; teaspoon powdered sugar

A tasty recipe. The starter contains the following ingredients: poultry, shallot, butter or margarine, poultry (pot à 380 ml AH), Ruby port, ginger syrup, salt, pepper, tame duck breast with skin, bacon, chicory and powdered sugar.

Ingredients

Kitchen Stuff

satay sticks

Directions

Place the chopsticks in cold water. Cut the shalot and finely chop. Heat 1 tablespoon of butter in a pan, fry shallot for about 1/2 minute. Add fondue and reduce to high heat for 3 minutes. Sauce seven. Stir in the port and ginger syrup and reduce to about 5 minutes on high heat. Season with salt and pepper. Remove the piece of duck breast and cut duck breast into 18 cubes. 6 Baking duck cubes with breakfast bacon. Alternate with a block of duck, alternate duck with bacon and a piece of duck.
Preheat the grill to the highest setting. Meanwhile, endive chicory and cut into thin strips in length. Slide the saté approx. 10 cm under grill and grill rosé in 7 to 8 minutes. In the meantime, bring syrup to the boil and turn off the heat. Heat residual butter in wok or frying pan. Chicory stir-fry approx. 1 minute. Sprinkle with powdered sugar and spread over two plates. Lay saté on chicory. Add syrup to saté and plate in drops.