Duck Breast with Medlar
Main Dishes • Mexican
Description
Medlar can be replaced with apricots, nectarines, or mangoes.
Ingredients
- Apple juice with pulp 5 fl oz
- Soy Sauce 0 fl oz
- Duck Breast 1 piece
- Ginger 0 oz
- Duck Fat 2 tablespoons
- Medlar 6 pieces
- Cayenne Pepper a pinch
- Sugar 1 tablespoon
- Chopped Sage Leaves 7 pieces
- Salt to taste
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Mix 20 ml of apple juice with soy sauce. Fill half of the marinade into a syringe and inject it into the breast. Deeply, but not to the bone. Occasionally massage the meat lightly to distribute the marinade evenly. Grate half of the ginger, sprinkle it over the pricked breast, pour the remaining marinade over it, and let it marinate in the refrigerator for two hours.
Step 2
Pat the breast dry with a paper towel, make cuts in the skin with a knife to render the fat, and sear it in a dry skillet — first for three minutes on the skin side, then two on the other side.
Step 3
Wash half of the medlar, arrange them on a baking sheet, and roast in a preheated oven at 390°F until soft. This will take thirty to forty minutes. Cut the roasted medlar in half, remove the pits, and peel the skin. Place them in a blender, add 100 ml of apple juice, and blend into a puree.
Step 4
Peel the remaining medlar or pierce the skin with a sharp knife or fork in several places on each fruit. Arrange the berries on a baking sheet and place them in the oven for fifteen minutes. Remove the baking sheet, place the seared breast on it, and return to the oven for half an hour. Fifteen minutes before it’s done, cover the breast with foil and brush the medlar with duck fat.
Step 5
Coarsely chop the remaining ginger — you should get a couple of slices. Pour the medlar puree into a saucepan, add the ginger, and place it over heat. Add a pinch of salt and a pinch of cayenne pepper. After about five minutes, add a tablespoon of sugar, stir, and heat for another minute. Remove the ginger and thicken the sauce as much as possible.
Step 6
Select beautiful top leaves of fresh sage. It is important that they are dry. Heat the vegetable oil. Dip each leaf into it — as soon as it changes color from light green to dark green, remove it and place it on a paper towel. Take the breast out of the oven, let it rest for five to seven minutes. Slice it, arrange it on a plate, and drizzle with the sauce. Serve with roasted medlar and sage chips.
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