Duck breasts with pomegranate and red cabbage
Duck breasts with pomegranate and red cabbage is a step by step recipe.
- 4 duck breast fillets on the skin
- 1 large ripe garnet
- 100 ml of white dry wine
- 4 tbsp. l. sauce "Narsharab" ;;
- 0.5 tsp. ground paprika;
- salt, freshly ground pepper.
- 1 medium head of red cabbage;
- 2 medium red apples;
- 2 tbsp. l. ghee;
- 50 g of pitted prunes
- 2 tbsp. l. Narsharab sauce »;
- 2 tbsp. l. red wine vinegar;
- pinch of cumin
Cut the duck breast fillet cross-wise on the skin side, rub it with salt and pepper, put it in a ziplock bag or a sealed container. Mix 2 tbsp. l. “Narsharaba”, white wine and paprika, pour the breast mixture with this mixture, close and refrigerate for 2-6 hours.
Cut the head of red cabbage in half lengthwise, chop the leaves, do not use the stalk.Peel and cut the onion into thin half rings. Prune cut into thin strips.
In a large skillet, heat the ghee, fry the onions, 5 minutes, put the cabbage, pour in some cold water. Stew under the lid, stirring occasionally, for 15 minutes. Add "Narsharab", prunes, salt and cumin, simmer for 10 minutes. Pour in the vinegar, cook without a lid until the cabbage is soft.
Simultaneously dry the breasts with paper towels and fry in a large heated pan on the skin side, 7 minutes. Turn over, fry for another 2 minutes.
Put the duck breasts in a baking dish with the skin up, grease with the remaining “Narsharab”, bake at 160 ° C for 8-10 minutes. or to the desired degree of roasting.
Remove the grain from the pomegranate. In the pan, where the breasts were fried, put the apples, cut into 6 pieces and peeled from the core (do not peel the peel). Fry on both sides until soft, then mix the apples with the cabbage. Serve the breasts on a cabbage with hot apples, sprinkle with pomegranate seeds. &Nbsp;
Duck breasts with pomegranate and red cabbageare ready.
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