In the cob BREAST currant sauce

Rinse the duck breats, dry and rub with salt, place in the pan skin down. Fry for 10 minutes, turn it over and fry for 5 minutes. Cut off fthe skin with the fat, drain the fat from the pan. After 10 min, fry the breast again for 6 minutes on each side. Minwhile, rinse the blackcurrants, add100ml of water and boil for 10 minutes. Put away 1 teaspoon of currants and pass the remaining through a sieve. Add tomato paste, the whole currants, 3 tablespoons of the fat from the duck and brandy. Season the sauce with sugar, salt and pepper. Place the meat in the sauce and boil quickly. Serve cut into slices, drizzled with the sauce.
Ingredients:
4 duck breasts
150 g blackcurrants
1 tablespoon tomato paste
salt, pepper, sugar
50 ml brandy
Pensjonat "Zamek Dersława"

The recipe is from:
Pensjonat "Zamek Dersława"
Al. Mickiewicza 18
28-100 Busko-Zdrój
Poland
[email protected]
www.derslaw.busko.com.pl

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