Petti d'anatra al succo di lamponi
Raspberry-flavored duck breasts
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- 300g (10 1/2 ounces) duck breast
- 300g (10 1/2 ounces) fresh or frozen raspberries
- 1 1/2 tablespoon extra virgin olive oil
- 2 tablespoons dried chives
- 100ml (3 1/3 fluid ounces - just under 1/2 cup) Marsala
- Salt
- Time:
preparation: 15 minutes
cooking: 40 minutes
total: 55 minutes - Difficulty:
easy recipe - Nutrition Facts (amount per serving):
Calories: 471 (kCal) 24 % GDA (*) - 1973 (kJ)
Protein: 32.3 (g) 65 % GDA
Total fat: 22.7 (g) 33 % GDA
Total carbohydrate: 23.8 (g) 9 % GDA
Sugars: 23.8 (g) 27 % GDA
Purée the raspberries in a blender or food processor and pass through a sieve. You have to put apart some fruits to garnish.
Remove the skin from duck breast because it's rich in fat. Put it in a saucepan together with the oil and chives.
Fry lightly on both
sides and pour in Marsala. Let it evaporate on a fierce flame.
At this point lower the flame, add the raspberry juice and 1 ladle warm
water, season to taste with salt and keep on cooking, half-covered, until meat is tender.
Add other water only if necessary.
In the
last minutes of cooking time, slice the meat to flavor better and taste the cooking juice. If it's sour, no problem! Add 1 to 2 teaspoons of sugar.
The dish is ready.
Note
- - The dish is tasty. You can astonish your guests! We suggest baked potatoes in foil to be served with melted butter and salt as a side dish.
What's the right wine ?
Our suggestion is: Grignolino del Monferrato Casalese (red wine from Piedmont - Italy).
The author Loretta Sebastiani lives in Italy (IT)
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