Amazingly tender duck meat obtained thanks to grape sauce will impress all connoisseurs of delicious cuisine.
It is necessary
- - 2 duck breasts
- - 250 g large red seedless grapes
- - 150 ml of dry red wine
- - 2 tbsp. Sahara
- - 40 g butter
- - salt and black pepper - to taste
Instructions
Step 1
Cut off excess fat from duck breasts, peel off films.
Step 2
Cut the skin crosswise, add salt and pepper. Then place the breasts in the skillet, skin side down and fry slowly over low heat, draining off any accumulated fat from time to time. This method removes most of the fat from the breasts and makes the skin crispier.
Step 3
After 20-25 minutes, when the skin is golden brown, increase the heat to maximum and fry the breasts on the meat side, then put them on a plate.
Step 4
Put the pan on the fire again, leaving about 1 tbsp in it. l. duck fat.
Step 5
Add the grapes, cut in half, and fry them a little. Then add sugar.
Step 6
After the sugar has melted, pour the wine into the pan and, carefully scraping off the adhering pieces from the bottom with a spatula, boil the liquid to half the volume.
Step 7
When the sauce is almost done, stir in the butter thoroughly.
Step 8
Cut the duck breasts into pieces, pour over the resulting sauce and serve.
