Duck breast with forest fruits
After appetisers and starters, it is time for the main dish, the star of the Christmas menu. The best way to make your dish special is to surprise everybody with a yummy mix of flavours, as it happens with this duck breast with forest fruit sauce. Simply irresistible.
Servings for -24
Sprinkle salt and pepper over the magret and make cross-hatch marks on the fat surface.
In a pan with oil, cook the magret over low heat on the skin side, until golden brown and crispy. Turn the piece over and cook for 2 or 3 more minutes.
In a saucepan, add the berries, orange juice, balsamic vinegar and a tablespoon of chile paste. Cook until the sauce thickens.
Slice the magret and serve with forest fruits sauce and some stir-fried vegetables.
Serve the duck breasts hot, and the sauce will melt, resulting in a flavour explosion that everyone will love.
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