You are here

Duck Tournedos 'Rossini' Style, Sweet And Sour Sauce With Morello Cherries

Western.Chefs's picture
Ingredients
  Duck breast 4
  Feuille de brick 4
  Foie gras 150 Gram
  Salt To Taste
  Vegetables 1 Cup (16 tbs) (Seasonal)
For sauce
  Cherries 100 Gram
  Balsamic vinegar 50 Milliliter (5 Centiliter)
  Peach liquor 150 Milliliter (15 Centiliter)
  Blackcurrant liquor 200 Milliliter (20 Centiliter)
  Honey 2 Tablespoon
Directions

Sauce Marinate the morello cherries in balsamic vinegar.
Simmer the peach liquor, blackcurrent liquor and honey and reduce by half to a syrup.
Add the morello cherries.
Duck Skin the duck breasts and season with salt and pepper.
Roll each piece in a strip of 'feuille de brick' and tie with a butcher's string to form a 'tournedos'.
Pan-fry the 'tournedos' 'a la minute'.
Cut off the string before serving.
Slice the foie gras and pan-fry.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Thai
Course: 
Side Dish
Method: 
Fried
Ingredient: 
Vinegar
Interest: 
Healthy

Rate It

Your rating: None
4.085715
Average: 4.1 (14 votes)