Surprisingly gentle meat of a duck received thanks to grape sauce won't leave indifferent all judges of tasty kitchen.
It is required to you
- - 2 duck breasts
- - 250 g of red large grapes without stones
- - 150 ml of red dry wine
- - 2 tablespoons of sugar
- - 40 g of a desi
- - salt and a black pepper — to taste
Instruction
1. From duck breasts cut off excess fat, clean from films.
2. Make an incision skin cross-wise, salt and pepper. Then lay breasts in a frying pan skin down and slowly fry on silent fire, from time to time merging the collected fat. This way allows to melt the most part of fat from breasts and to make skin of more crunchy.
3. In 20-25 minutes when skin becomes golden color, strengthen fire to maximum and fry breasts from meat then lay out them on a plate.
4. Put a frying pan on fire again, having left in it about 1 tablespoon of duck fat.
5. Add the grapes cut in half and fry it a little. Then pour sugar.
6. After sugar thaws, pour wine in a frying pan and, accurately scraping off from a bottom the stuck pieces a scapula, you uvarit liquid to a half of volume.
7. When sauce practically prepares, carefully implicate in it a desi.
8. Cut duck breasts pieces, water with the received sauce and give to a table.