Berberiande breasts with pepper sauce

Ingredients for Berberiande breasts with pepper sauce

Instructions for Berberiande breasts with pepper sauce

To prepare the Berberiande breasts with pepper sauce recipe, please follow these instructions:

The breasts with skin side down in a pan without fat and FRY for 10 minutes.

Then they are taken from the Pan and place onto a killer Board, where we carefully cut it now crispy skins from. On top of the Pan and frying in duck fat again in 15-20 minutes low heat with "bottom" downwards. Turn them and give them also 5 min. on the old skins page. Connector may be damaged. with a knife in order to ensure that the kødsaften is clear (if it is red, is also red meat inside!)

Meanwhile, cut the skin into strips, which are kept warm.

When the meat is ready, pour all the fat from the duck, so there is only a very thin film of it back. Then add stock and butter whipped good in cream and pepper corns added. Cook a few minutes.

The crispy skins strips fried map, on the other hand, just before serving.

Serve with boiled potatoes. Garner with leather strips.