Duck breasts flambéed with cognac
2 servings
75 minutes
Duck breasts flambéed with cognac is a refined Italian dish where the juiciness of duck meat harmonizes with the aroma of red wine and berry tartness. Marinating the fillet in wine and spices gives the meat tenderness, while the lingonberry sauce with thyme adds flavor depth. The final touch is the dramatic flambéing with cognac, which not only highlights the rich taste of the dish but also makes its presentation truly festive. The roasted duck acquires a golden crust while maintaining its softness. This dish is perfect for formal dinners and romantic evenings, and its rich, slightly sweet-spicy flavor pairs wonderfully with a glass of aged red wine.
1
We turn the duck breasts skin side up and make shallow cuts (just to score the fat without touching the meat, creating diamonds on the skin). We rub with salt and pepper, wait for about 10 minutes (until the salt dissolves), and drizzle with wine, giving a gentle massage for a minute on each fillet (without being too rough to avoid tearing the skin).
- Sea salt: to taste
- Ground black pepper: to taste
- Red dry wine: 150 ml
2
After that, we pour the wine into a saucepan, cover the duck with plastic wrap, and forget about it for an hour. While the duck marinates, we will prepare the sauce.
3
In a saucepan, add wine, lingonberries, sugar, and thyme. Place on low heat to evaporate. Gradually crush the berries. The liquid should reduce by half and thicken slightly. Then add butter and bring to jam consistency, tasting and adding what you like. Remove from heat and cover with a towel.
- Cowberry: 5 tablespoon
- Cane sugar: 1 teaspoon
- Dried thyme: to taste
- Butter: 1 tablespoon
4
Place a skillet with a thick bottom on the fire. Our task is to fry the duck until golden brown without burning it.
5
We remove excess moisture from the duck using paper towels, then rub it with olive oil (no need to pour oil into the pan! A lot of fat will come out of the duck), and place it skin-side down in a heated pan, waiting for 5 minutes. While the duck is frying, carefully watch to ensure nothing burns; if necessary, reduce the heat. Continuously baste the duck with its own fat. After 5 minutes - check for a characteristic golden crust; if it's not there yet - increase the heat and bring it to the desired state; if everything is as it should be - flip it to the other side, fry for 3 minutes, then remove the pan from heat.
- Extra virgin olive oil: 1 tablespoon
6
We place a rack in the oven and set it to 180 degrees. We take wide and thick ceramic plates, arrange the garnish on them, cut each duck fillet in half or into pieces, and place it on or next to the garnish, making it look nice. We put it in the oven for 5 minutes. The plate will become warm, and the food on it will reach the same temperature. We drizzle the duck with sauce.
7
The cognac should be at room temperature. Pour the cognac into a metal spoon and ignite it (to see the flame, the light needs to be dimmed a bit). Pour the duck evenly with burning cognac and wait for it to extinguish.
- Cognac: 2 tablespoons
8
Enjoy your meal!