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Print Recipe
Duck Fillet in Berry Sauce with Strawberries Recipe
Marinated in a honey-garlic marinade with herbs, fillet with a sauce of seasonal berries, supplemented with fresh strawberries and grilled brie cheese-what can be more refined...
Cook Time 320 minutes
Servings
Ingredients
Sauce:
Main:
Marinade:
Garnish:
Cook Time 320 minutes
Servings
Ingredients
Sauce:
Main:
Marinade:
Garnish:
Instructions
  1. RUB the garlic with dried herbs, honey and oil. Marinate duck fillets 3-5 hours in the cold
    RUB the garlic with dried herbs, honey and oil. Marinate duck fillets 3-5 hours in the cold
  2. Cut the strawberries into quarters. Add it to the green salad mix and season with olive oil, salt and pepper. Dry the fillet from the marinade, cut the mesh on the skin. Put the fillet on the grill skin down and fry until Golden brown. A lot of fat will be released from the skin, it should be drained. Put the fillets in a baking dish, season with salt and pepper and bake for 8 minutes at 200 C.
    Cut the strawberries into quarters. Add it to the green salad mix and season with olive oil, salt and pepper.
Dry the fillet from the marinade, cut the mesh on the skin. Put the fillet on the grill skin down and fry until Golden brown. A lot of fat will be released from the skin, it should be drained. Put the fillets in a baking dish, season with salt and pepper and bake for 8 minutes at 200 C.
  3. To prepare the sauce, bring the wine with Apple juice and starch to a boil. Add berries and honey.
    To prepare the sauce, bring the wine with Apple juice and starch to a boil. Add berries and honey.
  4. Grind the sauce in a blender until smooth.
    Grind the sauce in a blender until smooth.
  5. Pieces of brie cheese to fry on a dry grill.
    Pieces of brie cheese to fry on a dry grill.
  6. Serve the duck on a pillow of berry sauce, garnish with cheese and salad mix with strawberries. Serve the fillet warm. Bon appetit.
    Serve the duck on a pillow of berry sauce, garnish with cheese and salad mix with strawberries. Serve the fillet warm. Bon appetit.

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