Fried duck breast with berry sauce
3 servings
150 minutes
Pan-seared duck breast with berry sauce is a gastronomic delight that combines tender poultry meat with a refined sweet-sour fruit note. This recipe traces back to European culinary traditions where berries are often used to create exquisite sauces. Marinating in honey and tkemali makes the duck aromatic and flavorful, while the frying process gives it a crispy crust while retaining juiciness inside. The berry sauce made from blackberries and broth highlights the natural sweetness of the meat, creating a harmonious balance of flavors. Serving it with sweet-sour apple and roasted vegetables makes the dish not only elegant but also nutritious. It’s an ideal choice for dinner when you want to treat yourself and guests to a sophisticated yet simple indulgence.
1
Use a sharp knife to remove the fillet from the breast.
- Duck breast: 2 pieces
2
Prepare a marinade from boiled water, honey, and red tkemali sauce, and marinate the duck fillet for 1.5–2 hours.
- Water: 100 ml
- Honey: 2 tablespoons
- Tkemali sauce: 50 g
3
While the breast is marinating, boil broth for the sauce from the remaining duck.
- Duck breast: 2 pieces
- Broth (stock): 150 ml
4
Salt the marinated chicken breast, drizzle with vegetable oil, and fry in a pan for 3-4 minutes. Place on a plate.
- Salt: to taste
- Vegetable oil: 1 tablespoon
5
In a hot pan with melted fat, add strained or blended berries (80 g), add broth, bring to a boil, and remove from heat.
- Blackberry: 100 g
- Broth (stock): 150 ml
6
Pour the sauce over the fillet.
7
Garnish with sweet and sour apple and remaining berries. Baked vegetables can be served as a side dish.
- Apple: 1 piece
- Blackberry: 100 g