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Prescription. Duck breast with Blackberry

If everything goes in order, in brief I will walk by touring Paris and eating in those small little places where so many stories have been told. Between cafes and haute cuisine, I have always associated the city of light with the duck and thousands of preparations. So before I go for the past few weeks, I leave you a recipe to enjoy at any time and any city. On today’s menu: Duck with Blackberry.

For this Duck with Blackberry we will need:

  • 2 Breasts of Duck
  • 3 cdtas. butter
  • 1 tbsp. sugar
  • 1 1/2 cup blackberries
  • 1/2 tsp. sherry vinegar (if you can’t find it, use red wine vinegar)
  • 1 tbsp. chicken broth
  • Asparagus

Ok. The first thing is to make some slight cuts to the skin of the duck, taking care that it does not reach the meat. Put the breasts, skin side down in a nonstick skillet. Cook on low heat until you remove the fat and the skin is golden brown and crispy. Reserve the fat to fry potatoes or asparagus. I prefer the latter and I add pepper, a sprig of rosemary and a little salt when sautéed.

In another pan, melt the butter and add the sugar and blackberries. Biting back well and go crushing with a wooden spoon the blackberries to release a little of the juice and starts to bubble the mixture.

Add the sherry vinegar to deglasar the skillet and add the chicken broth, reducing a little. Withdraw and reserve.

Cook the chicken on the other side for that they are ready. About three minutes will be enough because, remember, you should be left with the center red/pink. To serve, put sauce on top, decorate com blackberries and add the asparagus.

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