жилищная приватизация, до какого года приватизация, госпошлина за выписку из егрюл, передать показания счетчика, московские льготы, купить счетчик, госпиталь ветеранов, приватизация земельного участка, льготы инвалидам, сколько стоит развод 2014 год, счетчики москва, получение выписки из егрюл, ветераны москвы, отпуск при увольнении, льготы матери одиночки в 2014

- Gourmet Kosher Cooking - http://www.gourmetkoshercooking.com -

Seared Duck Breast with Wine Braised Fig Sauce

Posted By GKC On March 1, 2014 @ 11:24 am In Weekly Recipes | No Comments

seared-duck-wine-braised
Serves 4

This can be done with chicken if you do not like duck. Follow the same recipe, just adjust the chicken cooking time.

DUCK:
Four 6-ounce boneless duck breasts, skin scored in crosshatches, at room temperature
Kosher salt and freshly cracked black pepper
1 teaspoon vegetable oil

FIG SAUCE:
1 shallot, minced
3/4 cup dry red wine
1-1/2 cups chicken broth
1/4 cup fig jam
1/4 cup balsamic vinegar
Kosher salt and freshly cracked black pepper
2 tablespoons margarine, chilled
Fresh chives, chopped, for garnish

For the duck breasts: Sprinkle each duck breast liberally with salt and pepper. Heat the vegetable oil in a large skillet over medium-low heat. Add the duck skin-side down and reduce the heat to low, cooking as the fat slowly renders and the skin becomes crispy, 8 to 10 minutes. 

Once the skin is crispy and golden brown, flip and continue cooking until a thermometer reads 128 to 130 degrees F when inserted into the thickest part of the breast (for medium-rare doneness), 5 minutes. Transfer to a plate or cutting board and allow to rest about 5 minutes. It will carryover cook to about 135 degrees F. Don’t tent with foil in order to ensure the duck skin will stay crispy. 



For the fig sauce: Pour off all but 1 or 2 tablespoons of fat from the skillet, reserving the excess for another use. Over medium heat, add the shallots and cook until softened. Add the wine and reduce by half. Add the chicken broth, fig jam and balsamic vinegar, and continue simmering until the sauce has thickened and is syrupy, another 5 to 7 minutes. Remove from the heat, season with salt and pepper and whisk in the margarine.

Garnish with chopped chives. 

Serve the sauce alongside thinly sliced duck breast.


Article printed from Gourmet Kosher Cooking: http://www.gourmetkoshercooking.com

URL to article: http://www.gourmetkoshercooking.com/2014/03/seared-duck-breast-with-wine-braised-fig-sauce/

Copyright © 2009 Gourmet Kosher Cooking. All rights reserved.