Duck in gin cream sauce recipe
Duck in Gin Cream Sauce recipe
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|2||duck breast filet(s)|
|200 ml||heavy cream, (whipping cream)|
|1 ½ tbsp||gin|
|salt & pepper to taste|
|2 tbsp||soy sauce|
|1||fresh dill (sprig)|
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.
ca. 20 min
Grade of difficulty:
Calories per portion:
Reference: Duck in gin cream sauce recipe
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