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Leeks
Duck breasts with red fruits
Author:
Nicolas Moreau, le cuisinier paresseux
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Preparation
10
Baking
40
Portions
4
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
2 duck breasts (about 200 gr)
60 ml (1/4 cup) of Les Cultures de chez nous sliced leeks
200 gr of frozen red fruits mix
100 ml of raspberries vinegar
500 ml (2 cups) of poultry broth
1 envelope of demi-galce sauce
30 ml (2 tablespoons) of maple syrup
250 ml (1 cup) of 15% cooking cream
Salt and pepper up to taste
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Duck breasts with red fruits
From
Oct 27
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Jan 01
Preparation
Finely chop duck breast with a knife. Salt and pepper. Cool down for 15 minutes in a plate at room temperature.
Meanwhile, cook leeks into raspberries vinegar with maple syrup at high heat. Reduce of three quarters.
Add red fruits, poultry broth and demi-glace sauce.
Mix well with a whisk and simmer at medium heat for about 30 minutes or until desired consistency.
Add cream, continue cooking few minutes while whisking. Set at warm.
Cook duck breasts (fat side) at medium high heat in a non-stick pan until fat is well browned and crispy. Turn duck breasts. Continue cooking for 3 to 4 minutes.
Mince and serve with fruits sauce.
Chef's notes
Tastefully yours, Nicolas Moreau, the lazy cook
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