Fried duck breasts with juniper
6 servings
20 minutes
Pan-fried duck breasts with juniper is an exquisite dish of European cuisine that combines the rich flavor of duck meat with the aroma of juniper. Historically, juniper was used in cooking for its woody and slightly resinous notes that give meat a special depth of flavor. The breasts are marinated with crushed berries, salt, and pepper, making them juicy and rich. Serving with tomatoes baked with parsley and garlic adds freshness and a slight tang to the dish. A delicate sauce made from chicken broth and juniper completes the composition, creating a harmonious blend of flavors. This dish is perfect for festive dinners and connoisseurs of gastronomic pleasures.
1
The day before, chop 15 juniper berries with a knife. Mix with fleur de sel and 1 tsp of freshly ground black pepper. Trim some fat, and score the rest in a grid pattern with a knife. Rub the breasts on both sides with the juniper berry, fleur de sel, and pepper mixture, place in an airtight container, and refrigerate overnight.
- Juniper berries: 20 pieces
- Flowers of salt: 1 tablespoon
- Freshly ground black pepper: to taste
2
The next day, prepare a dressing from parsley. Wash and finely chop a bunch of parsley. Peel and mince the garlic cloves. In a bowl, mix the parsley, garlic, breadcrumbs, and olive oil. Add salt and pepper.
- Parsley: 1 bunch
- Garlic: 2 cloves
- Breadcrumbs: 2 tablespoons
- Olive oil: 100 ml
- Salt: to taste
- Freshly ground black pepper: to taste
3
Wash the tomatoes and cut them in half lengthwise.
- Plum tomatoes: 9 pieces
4
In a saucepan, bring the chicken broth with the remaining crushed juniper berries to a boil, cook for 5 minutes over high heat. Add butter, then whisk. Keep the sauce warm.
- Chicken broth: 200 ml
- Juniper berries: 20 pieces
- Butter: 20 g
5
Heat the plancha to medium temperature. Place duck breasts skin-side down on one half, and tomatoes cut-side down on the other. Cook for about 5 minutes.
- duck breast: 3 pieces
- Plum tomatoes: 9 pieces
6
Flip the tomatoes, spread the parsley dressing on the fried side, and cook for another 6-8 minutes. Also flip the duck breasts and fry for another 5-10 minutes (depending on the desired doneness).
- Parsley: 1 bunch
7
Place the tomatoes in a warm spot, wrap the duck breasts separately in aluminum foil, and leave for 6-8 minutes. Slice the duck breasts, arrange them on plates with tomatoes and parsley, and drizzle with sauce made from juniper berries.
- Juniper berries: 20 pieces