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Duck Breasts With Cassis
Ingredients :
  • 1 duck breast
  • 4 shallots, minced
  • 60 ml crème de cassis
  • 2 tbsp raspberry jam
  • 60 ml balsamic vinegar
  • Salt and pepper
  • A knob of butter
Preparation :
  1. Sprinkle both sides of the meat with salt and pepper.
  2. Put the duck into the frying pan and place it over a low heat.
  3. Gradually bring the heat up to a moderate temperature. Throughout the whole process the fat will melt. Remove it from the pan as it melts down. Leave the duck to cook for 10-12 minutes. It will take about this long for the fat to render completely.
  4. When the fat has completely melted, flip the duck over in the pan, turn off the heat and leave it for 10 minutes. For medium, leave the heat on for an extra 5 minutes.
  5. Remove the duck from the pan leaving any remaining fat and place the pan back onto a moderate heat.
  6. Add the shallots and sauté them rapidly.
  7. Pour in the cassis and stir thoroughly.
  8. Add the raspberry jam and the balsamic vinegar and stir until the ingredients begin to reduce down.
  9. When the sauce reduces, whisk in the butter and take the pan off the heat.
  10. Serve the duck sliced into thick strips with the cassis sauce poured generously over the top.
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