An unlikely combination, the delicacy of the duck breast combined with the sweet taste of the Rocha Pear and an acidic touch of the currant results in a unique experience of sweet sour and slightly spicy taste.
Details
- Category: Main Dish
- Cuisine: Portuguese
- Pax: 4
- Difficulty: Easy
- Preparation Time: 60 min
Ingredients
- 3 to 4 duck breasts (depending on size)
- 3 to 4 Rocha pears
- salt to taste
- pink pepper (mill)
- ‘Rocha’ Pear and Redcurrant Jam with Melissa and Pink Pepper meia.dúzia®
- 4 dl of red wine
- 1 cloves (optional)
- 2 to 3 rosemary stems
- water
- 250 g of mixed rice with wild
- 1 red pepper
- Sugar to taste
Method of preparation:
- Turn on the oven in advance and set it to 180 °C;
- Slash the skin of the duck breasts diagonally;
- Heat a deep frying pan, preferably non-stick. Insert the duck breasts skin side down and cook for about 5 minutes, turn the meat over and cook on the other side for another 5 to 6 minutes;
- Meanwhile, peel the pears, cut them in half and remove the seeds. Season the duck breasts with salt, and the freshly ground pepper, remove to an oven tray and pour the Vaqueiro margarine into the skillet. Let it warm up, insert the half pears and add a little ‘Rocha’ Pear and Redcurrant Jam with Melissa and Pink Pepper;
- When the pears are carahoneyized, remove them and add them to the duck breasts. Cover with aluminum foil and set aside in the oven;
- Pour the wine and the remaining sugar into the pan, add the cloves and rosemary stems. Bring to a boil over medium heat until the sauce has reduced and thickened;
- At the same time, bring to the boil a pan with water seasoned with salt. When it boils, add the rice and let it cook for about 15 minutes;
- While the rice is cooking, wash and clean the peppers of seeds and skins and cut into squares. Drain the rice, run it under running water and mix it with the pepper squares;
- Serve the duck cut into slices with the pears, drizzled with the wine sauce and accompanied by the rice.
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