Duck fillet with summer berry sauce

Description

If you are choosing a main dish for a summer holiday, such as a summer birthday, take a closer look at the recipe for duck fillet with summer berry sauce. Your guests will definitely like this dish, and you will be known as a hostess with impeccable taste.

Cooking

Step 1

1. Wash the duck fillet, dry it with paper towels and cut into very thin slices. For this dish, it is best to take duck breast fillet. You can also use bone-in leg meat. 2. Put the pieces on a cutting board, cover with cling film and beat well. Remove film. Mix thyme with salt and pepper, sprinkle the meat with this mixture, cover again with a film and leave for 10 minutes. 3. Sort the berries, rinse very carefully, lay them on paper napkins and let dry. Set aside a few raspberries and blackberries, as well as sprigs of red currant, to decorate the dish. Rub the currant through a sieve, collecting the juice in a bowl; wrap the cake in a napkin and squeeze. 4. Heat a small amount of vegetable oil in a frying pan. Spread the duck meat in portions of 6-8 pieces and fry for 1.5 minutes. from each side. The meat should brown slightly. Wrap the fried meat in foil and leave in a warm place. 5. Pour the juice from the roast remaining in the pan into a bowl with currant juice. Add wine, sugar and cinnamon, stir. Dilute starch in 1 tbsp. l. water. 6. Pour the resulting currant mixture into a saucepan, put on fire and bring to a boil; reduce the fire. Whisking constantly, add starch. Mix thoroughly so that there are no lumps. Then add the remaining raspberries and blackberries, mix and cook for 1 minute. Remove from fire. Put the finished duck fillet on a dish, pour over the sauce. Garnish with reserved berries and red currant sprigs. The side dish for this dish should be very light, for example, potato soufflé or some boiled rice with raisins.