Friday, February 10, 2012

[Valentine]Duck Breast with red wine sauce and garlic shrimps

 
 



Click here for English Recipe

[Prep: 20 minutes | Cook: 20 minutes | Make: 2 people | Calories: 800 (Estimated) ]he

Ingredients                                                                          

1- 250-300g of boneless duck breast, thawed
2- 8 large shrimps, size U15 or larger

Garlic shrimps seasoning
1-
1 tbsp of parsley flake
2
- 1 tbsp of butter, melted
3- 4 tbsp of minced garlic
4- 1/3 tsp of salt
5- 1/2 cup of breadcrumb

Duck breast seasoning

1- 1 tsp of black pepper
2- 1 tsp of salt
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 Sauce                                                                                  
[just for reference only]
1- 250ml of red wine
2- 2 tbsp of sugar

3- 1 tbsp of butter
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Steps                                                                                   

1-  Rinse and clean the duck breast 15 minutes before cooking.  Wrap it with the paper towel to dry it well.  Slice the shrimps in half like the image above (Do not cut all the way through the shrimps).


2-  Put the shrimps on the baking rack.  Mix the shrimps seasoning and top it evenly on each shrimp.  Press it gently.  Pre-heat the oven with 200 Celsius.  Meanwhile, cut incisions through the skin in a checkerboard pattern. marinade the breast with the duck breast seasoning.  

3-  Bake the shrimp in the oven for 20-25 minutes.  Pre-heat the non sticky pan over medium to high heat.  Brown the breast skin for 2 minutes.  Remove the fat from the pan.  Sear for an additional of 2 to 3 minutes.


4-  Turn the medium-low heat.  Turn the breast once.  Cover with aluminum paper and cook 7-8 minutes or until internal temperature reach 63 Celsius.  Wrap the duck with the aluminum paper.  Let it stand 5 minutes.  Remove the shrimps from oven and put it on the dish.  Drain all the fat from the pan.  Add the sauce mixture and let it simmer over medium heat until it reduces to 50 ml.  Slice the duck and dish it up.  Pour the sauce over.  Serve it in hot.  
Tips                                                                                 
1- Do not slice the meat too thin when serving.  Otherwise, it will lose its juiciness and dry out quickly.
2- You can pan-fry the shrimps over medium heat if you do not have oven.
3- Like the steak, do not slice duck breast right after it is cooked.  Otherwise, it will lost its juiciness. 


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