PINK DUCK BREAST WITH ARMAGNAC AND CHOCOLATE SAUCE
Duck with grapes, brandy and chocolate...From myswitzerland.com Time does not include marinating/soaking time.
Provided by under12parsecs
Categories Duck Breasts
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- One day in advance: Marinate the grapes in 4 tsp of Armagnac. Place on one side. Dry off the duck breast fillets. Use a sharp knife to cut the skin in a criss-cross pattern, without cutting into the flesh. Drizzle the rest of the Armagnac over the duck breasts. Place aside in a cool place.
- On the day of preparation: Chop up the shallots. Preheat the oven, and the tray to 80 °C. Season the duck breast fillets with salt and pepper.Without adding any fat, sear them first on the skin side for 3-4 minutes, and then on the flesh side for 1-2 minutes. Lay them flesh side down on the roasting tray, and cook gently for 50 minutes.
- Sauté the shallots in the meat juices in the searing pan until golden brown. Dust the corn flour over them and continue to simmer briefly. Add the red wine. Top up with stock. Simmer for ten minutes over a low heat.
- Sieve into another pan. Add the grapes in Armagnac and the green pepper corns. Break up the chocolate and add to the sauce. Dissolve into the sauce over a medium heat. Add salt and pepper to taste. Place on one side.
- Remove the duck from the oven. Slice and arrange on warmed plates. Pour the sauce around.
- HINT. Serve with fennel and wild rice mix.
Nutrition Facts : Calories 301.9, Fat 13.1, SaturatedFat 3.5, Cholesterol 163.2, Sodium 104.3, Carbohydrate 5.7, Fiber 0.1, Sugar 2.1, Protein 29.8
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Ernest Aigbavbiere
[email protected]I can't wait to try this recipe!
Md Nahid Sarker
[email protected]This was a great recipe! I will definitely be making it again.
Mohammed Asif
[email protected]Overall, I thought this dish was very good. I would definitely make it again.
Aji Croiz
[email protected]This recipe was a bit too complicated for me. I think I'll stick to simpler dishes in the future.
Ali Akbor
[email protected]I thought the duck was a bit overcooked, but the sauce was very good.
Isabelle Langley
[email protected]I'm not sure if I did something wrong, but my sauce didn't thicken up like it was supposed to.
Muhammad Shafiq Munssif
[email protected]I didn't have any chocolate sauce on hand, so I used a dark chocolate ganache instead. It worked out really well.
Viktor Galvins
[email protected]I had some trouble finding Armagnac, but I was able to substitute brandy and it turned out just fine.
SaqibAli SaqibAli
[email protected]This dish was a bit too rich for my taste, but it was still very good.
IBNEA REMON DHONY
[email protected]I was a bit hesitant to try this recipe, but I'm so glad I did. It was absolutely delicious!
Statan Burney
[email protected]I'm not a big fan of duck, but I really enjoyed this dish. The sauce was especially good.
Jayla Alicea
[email protected]This recipe is a keeper! I've made it several times and it always turns out great.
Majid Ridwan
[email protected]I followed the recipe exactly and the dish turned out perfectly. I was very impressed with the results.
Pete Ulland
[email protected]This was one of the best duck dishes I've ever had. The Armagnac and chocolate sauce really made the dish.
Ricky Keen
[email protected]This dish was amazing! The duck was so tender and flavorful, and the sauce was rich and decadent. I would definitely recommend this recipe to anyone looking for a special meal.
Kainza Blessing
[email protected]I tried this recipe last night and it was a hit! The duck was cooked perfectly and the sauce was delicious. I will definitely be making this again.
Andrew Chidothi
[email protected]This duck breast dish was an absolute delight! The combination of pink duck, Armagnac, and chocolate sauce was simply divine. The duck was cooked to perfection, with a crispy skin and a tender, juicy interior. The Armagnac and chocolate sauce added a