Fried duck breast with balsamic sauce | For the love of cooking
In the end, I had to face them. Duck breasts did the first time in my life, and I assure you that is not the last one, because I came very, very good. Breast burn in such a way as to be medium-done. Then the meat is soft and does not get "gummy". I would recommend this dish to prepare, because it's not that hard to do as you might think.
Wash and dry breasts. Notched checkered skin, being careful not to cut the meat. In breast exactly rub salt, pepper and marjoram (marjoram solely from the meat). Let stand them in the fridge for 2-3 hours (preferably overnight). Half an hour before singtao australia frying pull the breasts from the refrigerator. We put them skin-side down on a cold and dry Teflon pan or ceramic (this will even melting the fat) and fry about 7-10 minutes (depending on size portions). singtao australia Then we turn it and fry about 5-6 minutes more. Take off the breast from the pan and leave to one side to the chest "rested" (do not cut it right away, would not it flowed all the juices). In a bowl, mix the honey, soy sauce and balsamic vinegar and pour into the pan whole, the rendered fat from the skin. Mix thoroughly and we reduce a little. Before serving, cut the breast and pour the sauce.
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Today I invite you to duck duet with glazed singtao australia beets. Very simple dish to prepare, and we can provide both the ordinary and festive dinner. singtao australia Ingredients (for 2 servings, 1 serving 600 calories, skinned duck 400): 2 duck breasts with skin marjoram duck marinade: 2 tablespoons balsamic vinegar 2 tablespoons ...
Uncategorized Gluten-free Main courses Meat Poultry Beef Pork Offal vegetarian main dishes Desserts Diabetic Eggs, Stews and casseroles Groats Oriental cuisine singtao australia Italian Cuisine Pasta About Me Pies and pastes Bread bakery cakes and vegetable cutlets Appetizers Fish and Seafood Salads Breakfast Casseroles Sets Christmas party Cooperation In the heat of the soup coolers
Easter mazurka with a mass of red currant jam kajmakową and Christmas mini pies with nuts and raisins marinated singtao australia in miso salmon with soba noodles and spinach Lemon muffins without sugar (with stevia) Zander in Vietnamese - with coconut milk, lemongrass and chilli
In the end, I had to face them. Duck breasts did the first time in my life, and I assure you that is not the last one, because I came very, very good. Breast burn in such a way as to be medium-done. Then the meat is soft and does not get "gummy". I would recommend this dish to prepare, because it's not that hard to do as you might think.
Wash and dry breasts. Notched checkered skin, being careful not to cut the meat. In breast exactly rub salt, pepper and marjoram (marjoram solely from the meat). Let stand them in the fridge for 2-3 hours (preferably overnight). Half an hour before singtao australia frying pull the breasts from the refrigerator. We put them skin-side down on a cold and dry Teflon pan or ceramic (this will even melting the fat) and fry about 7-10 minutes (depending on size portions). singtao australia Then we turn it and fry about 5-6 minutes more. Take off the breast from the pan and leave to one side to the chest "rested" (do not cut it right away, would not it flowed all the juices). In a bowl, mix the honey, soy sauce and balsamic vinegar and pour into the pan whole, the rendered fat from the skin. Mix thoroughly and we reduce a little. Before serving, cut the breast and pour the sauce.
Fried duck breast in red currant sauce duck breast marinated in balsamic glazed grilled beets, rosemary-basil chicken breast with tzatziki sauce, roasted chicken breast with spinach in puff pastry with cheese, chicken breast, topped with cornflakes singtao australia and glazed radish carpaccio with Turkey in peach-balsamic sauce Chicken singtao australia breast with red currant sauce Chicken breast stuffed with pesto and mozzarella
Today I invite you to duck duet with glazed singtao australia beets. Very simple dish to prepare, and we can provide both the ordinary and festive dinner. singtao australia Ingredients (for 2 servings, 1 serving 600 calories, skinned duck 400): 2 duck breasts with skin marjoram duck marinade: 2 tablespoons balsamic vinegar 2 tablespoons ...
Uncategorized Gluten-free Main courses Meat Poultry Beef Pork Offal vegetarian main dishes Desserts Diabetic Eggs, Stews and casseroles Groats Oriental cuisine singtao australia Italian Cuisine Pasta About Me Pies and pastes Bread bakery cakes and vegetable cutlets Appetizers Fish and Seafood Salads Breakfast Casseroles Sets Christmas party Cooperation In the heat of the soup coolers
Easter mazurka with a mass of red currant jam kajmakową and Christmas mini pies with nuts and raisins marinated singtao australia in miso salmon with soba noodles and spinach Lemon muffins without sugar (with stevia) Zander in Vietnamese - with coconut milk, lemongrass and chilli
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