Duck breast with medlar
2 servings
60 minutes
Duck breast with medlar is a gastronomic masterpiece that combines the juiciness of duck meat with the fruity tartness of medlar. The dish has Mexican roots, where the balance of sweet and salty is appreciated. The breast is marinated in apple juice and soy sauce, absorbing delicate spicy notes of ginger. Cooking in a dry pan makes the skin crispy, while slowly baked medlar turns into a fragrant puree. Cayenne pepper adds a slight spiciness, and sage leaves provide a crispy freshness. The taste is rich, with a subtle interplay of sweetness and spiciness. This dish is perfect for a festive dinner or a cozy evening, delighting with harmony of textures and aromas.
1
Mix 20 ml of apple juice with soy sauce. Inject half of the marinade into the chicken breast with a syringe, deep but not to the bone. Occasionally massage the meat lightly to distribute the marinade evenly. Grate half of the ginger, sprinkle it over the injected breast, pour the remaining marinade over it, and let it marinate in the fridge for two hours.
- Apple juice: 120 ml
- Soy sauce: 20 ml
- duck breast: 1 piece
- Ginger: 40 g
2
Pat the breast dry with a paper towel, make cuts in the skin to render the fat, and fry in a dry pan - first three minutes on the skin side, then two on the other side.
- duck breast: 1 piece
3
Wash half of the medlar, arrange on a baking sheet, and bake in a preheated oven at 200 degrees until soft. This will take thirty to forty minutes. Cut the baked medlar in half, remove the seeds, and peel. Put them in a blender, add 100 ml of apple juice, and turn into puree.
- Medlar: 6 pieces
- Apple juice: 120 ml
4
Clean the remaining medlar or pierce the skin with a sharp knife or fork in several places on each berry. Place the berries on a baking sheet and put them in the oven for fifteen minutes. Remove the baking sheet, place the roasted breast on it, and return it to the oven for half an hour. Fifteen minutes before it's done, cover the breast with foil and grease the medlar with duck fat.
- Medlar: 6 pieces
- duck breast: 1 piece
- Duck fat: 2 tablespoons
5
Chop the remaining ginger coarsely - you'll get a couple of slices. Pour the medlar puree into a saucepan, add the ginger, and place it on the heat. Add a pinch of salt and a pinch of cayenne pepper. After about five minutes, add a tablespoon of sugar, stir, and heat for another minute. Remove the ginger and thicken the sauce as much as possible.
- Ginger: 40 g
- Cayenne pepper: pinch
- Salt: to taste
- Sugar: 1 tablespoon
6
Select the beautiful top leaves of fresh sage. It is important that they are dry. Heat vegetable oil. Dip each leaf in it - as soon as it changes color from light green to dark green, remove it and place it on a paper towel. Take the chicken breast out of the oven, let it rest for five to seven minutes. Slice it, place it on a plate, and drizzle with sauce. Serve with baked medlar and sage chips.
- Sage leaves: 7 pieces
- Vegetable oil: 150 ml
- duck breast: 1 piece
- Medlar: 6 pieces