Duck breast with Adyghe cheese
2 servings
35 minutes
Duck breast with Adyghe cheese is an exquisite dish that combines the tenderness of duck meat with the softness and creamy flavor of Adyghe cheese. The sauce made from sea buckthorn, honey, and white port adds sweet and sour notes that perfectly complement the juiciness of the meat. This dish has roots in Russian cuisine, where harmony of flavors and natural ingredients are valued. Duck breast is prepared with aromatic herbs like rosemary and sage that enhance its rich taste. Melted Adyghe cheese makes the dish especially cozy and warming. This recipe is perfect for a festive dinner or a romantic evening, creating an atmosphere of comfort and sophistication at the table.
1
Place sea buckthorn in a saucepan, add honey and port wine, pour in 50 ml of water, and salt. Reduce by half. Strain through a sieve and keep on the heat until the sauce thickens.
- Sea buckthorn: 50 g
- Honey: 5 g
- White port: 20 ml
- Salt: to taste
2
Trim excess skin from the edges of the breasts. Then make a grid of cuts on the skin with a knife. Fry without oil with a sprig of rosemary, sage, and garlic — first on the skin side: the necessary fat will drain from the cuts. Cook until medium rare; at most medium: the main thing is not to overcook. Season with salt and pepper.
- Rosemary: 2 stems
- Sage: 1 piece
- Garlic: 1 clove
- Duck breast: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
3
Cut the cheese into large cubes, place it on a baking sheet lined with parchment paper, and send it to the oven preheated to 140 degrees for five minutes.
- Adyghe cheese: 50 g
4
Cut the cooked duck into pieces and arrange on plates. Place melted cheese between the pieces of meat. Add sauce. Garnish with rosemary.
- Adyghe cheese: 50 g
- Salt: to taste
- Rosemary: 2 stems
