Duck Breast with Adyghe Cheese
⏳ Time
35 minutes
🥕 Ingredients
10
🍽️ Servings
2
Description
Duck breast served with Adyghe cheese.
Ingredients
- Rosemary - 2 stalks
- Duck Breast - 2 pieces
- Sage - 1 piece
- Garlic - 1 clove
- Sea Buckthorn - 1.8 oz
- Honey - 0.2 oz
- White Vermouth - 0 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
- Adyghe cheese - 1.8 oz
Step by Step guide
Step 1
Place the sea buckthorn in a saucepan, add honey and port wine, pour in 50 ml of water, and season with salt. Reduce the mixture by half. Strain through a sieve and keep on the heat until the sauce thickens.
Step 2
Trim any excess skin from the chicken breasts. Then, use a knife to create a crisscross pattern on the skin. Sear without oil, adding a sprig of rosemary, sage, and garlic — start with the skin side down to allow the fat to render out through the cuts. Cook until medium rare, or at most medium: the key is not to overcook. Season with salt and pepper.
Step 3
Place the cheese, cut into large cubes, on a baking sheet lined with parchment paper, and put it in an oven preheated to 284°F for five minutes.
Step 4
Cut the cooked duck into pieces and arrange them on plates. Place melted cheese between the pieces of meat. Add the sauce. Garnish with rosemary.
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