Duck in gin cream sauce recipe
Duck in Gin Cream Sauce recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼
Featured image is generic and may not represent the (final) appearance of a dish.
♼ Recipe origin is unknown.
Ingredients
| 2 | duck breast filet(s) |
| 1 tbsp | oil |
| 200 ml | heavy cream, (whipping cream) |
| 1 ½ tbsp | gin |
| salt & pepper to taste | |
| 15 | juniper berries |
| 2 tbsp | soy sauce |
| 1 | fresh dill (sprig) |
Instructions
Wash filets & pat dry; score skin crosswise with sharp knife, do not cut into meat.
Heat oil in frying pan & brown filets on skin side 7-10 minutes, turn, salt & pepper skin side and brown meat side about 4 minutes.
Take filets from pan, wrap in foil, and keep warm, skin side up.
Chop juniper berries, put into hot fat, add gin and light immediately (very, very carefully) with a long match.
Shake the burning pan a bit, de-glaze pan with cream, add soy sauce & pepper to taste, reduce liquid to thicken.
Add juices from foil to sauce, plate filets with a bit of sauce, and garnish rest of sauce with the dill.
Steamed, white asparagus with drawn butter is a perfect accompaniment.
Serve with baguette and a red wine of your choice.
Preparation time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a
Reference: Duck in gin cream sauce recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
