Text 12765, 53 rader
Skriven 2011-06-27 18:12:00 av Dave Drum (1:124/311)
Ärende: GAME 431
================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Breasts In Lingonberries & Red Wine
 Categories: Poultry, Wine, Fruits
      Yield: 7 Servings
 
      3    Whole duck breasts; boned
           Coarse salt & pepper
    1/2 ts Olive oil
      1 c  Chicken broth
    1/2 c  Lingonberries
      2 tb Red wine
 
  On a work surface, cut duck breasts in half lengthwise. Trim
  any extra fat and skin from around the meat on each breast.
  With a sharp knife, score the skin 3 times diagonally
  without piercing the meat. Sprinkle all over with Salt and
  Pepper.
  
  Brush 1 large or 2 medium sized non-stick skillets with
  olive oil. Place the breasts, skin side down, in the skillet
  over high heat. Saut, pressing down on the breasts with the
  back of a spatula, until they are well browned, about 5 to 6
  minutes. Turn and brown the second side for about 3 to 4
  minutes, for rare meat. If the pan gets too hot, reduce the
  heat to meduum. Remove the breasts to a plate and cover to
  keep warm until serving. Pour off the fat and repeat with
  the remaining breast.
  
  Discard all the fat in the pan and wipe it out with a paper
  towel. Place the skillet over medium heat; add broth along
  with any duck juices that accumulated in the plate. Boil for
  1 minute, reduce heat to medium and stir in the
  lingonberries and wine. Cook for about 7 minutes or until
  slightly thickened, stirring occasionally.
  
  To serve, slice the warm duck breasts thinly on the
  diagonal. Fan the slices out on a serving platter and spoon
  the warm sauce over the top.
  
  Serve immediately.
  
  Serves 6 to 8.
  
  Source: Parade Magazine, 10/23/94

  Uncle Dirty Dave's Archives
 
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