Duck breast magre

by Selwyn
Any category, Any kitchen, French cuisine, Hot snacks, Main dishes, Prescriptions
12 February 2023
1 min read

Ingredients portion 4

Duck fillet 1 piece

Green apples 2 pieces

Red wine 200ml

Lingonberry 50 g

Salt to taste

Saffron pinch

Ground black pepper to taste

Butter 30 g

Sugar 30 g

Cooking instructions 1 hour and 30 minutes

1 Cut off the tendons and excess fat from the duck fillets. Make a cross-shaped cut in the skin. Season with salt and pepper.

2 Place the fillets, skin side down, on a hot griddle and grill on both sides and cook in the oven.

3 Peel the apples, dice and sauté them in butter with the sugar and saffron.

4 Pour the wine into a saucepan, add the sugar, cranberries, a pinch of salt and steam until thick.

5 Place the sliced fillets, apples and sauce on the plate.

READ

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .
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