Today I would like to delight your palate with a succulent and extremely tasty dish because of the ingredients that compose it. Of course you can choose to change some of these because the kitchen is imaginative and creative but also classic combinations and more familiar ingredients can make an unforgettable dish. Personally I liked the idea to taste and try a new ingredient, used to accompany the protagonist of this dish and that did not disappoint me. If you want to know what it is and how to better prepare the duck breast, take a look at the rest of the post.
4 Whole Duck breasts
2 lemons or 1 orange
3 tablespoons soy sauce
3 tablespoons honey Mashed Jerusalem
Buds to taste
Salt and pepper to taste
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To proceed with the preparation of the duck breast lacquered, we must salt and pepper the meat then turn the breasts on the side of the skin, Saliamola and Pepiamola and Incidiamola in order to have a double advantage and that is to absorb better the condiment and find us, Once cooked, the cutting points to slice it. Let's put them on a cold pan turned with the skin downwards, without adding anything else, then Trasferiamoli on the fire. We must not preheat the frying pan otherwise sigilleremmo the meat that would not release the excess fat.
During cooking the fat will melt and fill the bottom of the pan by frying the skin and making it crispy. We cook until the meat in contact with the skin will start to take color. At this point we can turn the breasts and seal them using the grease in the pan. After this operation, we transfer the breasts on a baking sheet lined with parchment paper with the skin facing upwards and we supply, in preheated oven, at 200 ° for 15 ' approx.
While the breasts bake in the oven, let excess fat in the pan without cleaning, add the juice of lemons or orange, soy sauce and honey and deglaze letting evaporate the water and sauce start to boil. At this point bake the breasts and cospargiamoli completely with the sauce, we supply again and complete the cooking. If we have a kitchen thermometer, we finish cooking the duck as soon as the temperature at the heart is about 55 ° so that the inside is pink otherwise, touching, it must be compact and elastic. As soon as the cooking is finished, the skin will be caramelized and crispy, let it cool 10 ' before slicing the breasts for the impiattamento so that the juices inside are recirculated.
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It's time to reveal what particular ingredient I was talking about at the beginning of the post. To accompany the duck breast, I prepared a puree of Jerusalem, a tuber with a delicate flavor reminiscent of the artichoke. To prepare the mash, just follow the recipe here by simply replacing the potatoes, the same amount of Jerusalem. With the help of a coppapasta we put, slightly decentralized, 4-5 tablespoons of mashed potatoes, cut into slices the breast of duck following the incisions made earlier on the skin then fan-shaped on the edge of the mash. We complete the dish with some sprouts, the sauce advanced in the pan with the eventual addition of the emulsion of the one present on the baking sheet on the meat and the pomegranate beans which, with their acidity, will create a pleasant contrast with the rest of Ingredients.