The caramelized duck is cooked with a simple recipe, to be enjoyed by those who love sweet and sour tastes, and very thick sauces. The recipe that provides the caramelization is perfect to accompany a meat like duck, which lends itself well to this type of flavor. Try it for your friends, but do not overdo the portions, as the duck is a very fatty meat, and caramelization contains many sugars. The dish is therefore rich and nutritious, but portions that are too abundant could bring in fat quantities that are not suitable for a balanced diet. Combine the recipe with a red ripe berry fruit.
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CARAMELIZED DUCK
Instructions
Take a lemon and divide it into two parts (1) and then squeeze it (2). Then leave the juice separately (3).
So take also the orange, always divide it into two parts (4) and squeeze it (5) on the juicer and leave it aside (6).
Now take the lemon juice and pour it into a small bowl (7) where you will then pour the orange juice (8) as well. Then add the raw cane sugar (9) inside.
Now mix well (10) with the spoon to melt the cane sugar and add the cinnamon stick (11) to leave everything aside (12).
Take the duck breast and place it on the cutting board (13) to add salt (14) and sprinkle with freshly ground black pepper (15).
Take the butter and place it on the bottom of a baking dish (16). Turn on the oven at 140° C, then place the tray in the oven (17) with the butter inside to melt it. Once melted, take out (18) and raise the oven temperature to 180° C.
Place duck breast (19) inside the baking tray. Then pour all the sweet and sour sauce on the duck (20), also including the cinnamon, and cover it with a kitchen foil (21).
Now you just have to bake (22) and cook for about half an hour. Once ready, take out (23) and remove the cinnamon stick (24).
Now take a large pan and let it heat well on the fire, then put on the duck breast (25) for five minutes. Then pour in the sweet and sour sauce (26), raising the flame to the maximum, to make it boil and start to reduce. Time to time turn the duck breast (27).
Meanwhile, take the other lemon, wash it well and then grate the skyn (28), which you will put aside on a saucer (29). Meanwhile, the sauce will be reduced (30) to a very thick and sticky mixture.
Turn off the heat and take only the meat of the chest to put it on the cutting board (31). Cut it into thin slices (32) and then put it back in the pan (33), turning the heat on to medium heat.
Then put the grated lemon peel (34) over the meat and cook it for a couple of minutes, before turning off the heat again and serve it (35) on a plate. Then pour on the caramelized sauce (36) taken directly from the pan. So bring immediately to the table very hot.
