Glazed duck breast with balsamic sauce

Ingredients for Glazed duck breast with balsamic sauce

Instructions for Glazed duck breast with balsamic sauce

To prepare the Glazed duck breast with balsamic sauce recipe, please follow these instructions:

Roast duck breasts skin side down with golden brown. Flip them. Remember to Brown the flesh side also. Deep fast pieces of meat in the boiling water and dry them well. This process will remove superfluous fat. In addition to the Court can be made in good time before serving. Mix all ingredients for marinade and give it a short rehash. Put the duck breasts with the skin side down. Cook for low heat a few minutes. Pour over all the time the meat with marinade. Take duck breasts up and put them in easy pressure ca. 1 district. Save marinade to vandkastanierne. Make the sauce while. Saute the onions to begin in a little oil. Add aceto balsamic, wine and veal stock. Boil the liquid into half and taste the sauce. Put the duck breasts in the hot sauce and warm it up, while the sauce scooped over.

Make a good mashed potatoes and flavor it with Japanese soy instead of salt. Inserts vandkastanierne into slices and warm them in the marinade.