Subj : San Pedro 09 To : All From : Dave Drum Date : Sat Apr 17 2021 20:53:30 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Seared Duck Breasts w/Pedro Ximenez Categories: Poultry; wi, Fruits, Vegetables Yield: 4 Servings MMMMM--------------------SEARED DUCK BREASTS------------------------- 2 lg Duck breasts; fat on Salt & ground black pepper MMMMM---------------------CARAMELIZED APPLES-------------------------- 4 Green apples 3 tb Duck fat 1 dl (1/2 c) brown sugar MMMMM-----------------PEDRO XIMENEZ SHERRY SAUCE---------------------- Olive oil 4 Shallots 375 ml Pedro Xim+¬nez cherry pn Sea salt SEARED DUCK BREASTS: Place the duck breasts in room temperature about an hour before starting to prepare them. Score the fat. DonCÇÖt cut too deep, we only want the fat to be scored - not the meat. Put the breasts to a cold frying pan and put it on high heat. When most of the fat is melted (about 3 minutes), turn the breasts and cook the other side for another 3 minuts. DonCÇÖt toss the fat away, youCÇÖll need it for the apples. Season the breasts with salt and pepper on both sides and wrap them into aluminium foil. Let them cook in 200+|C (400+|F) oven for 10 minutes and rest another 10 minutes before cutting. CARAMELIZED APPLES: Peel the apples and cut them into thumb size cubes. Put a frying on medium heat and splash some olive oil on the bottom. Add the apples and sugar to the pan and fry them until they are medium soft. DonCÇÖt overcook them. There should be some structure left in the apples. PEDRO XIMENEZ SHERRY SAUCE: Chop shallots very fine and soften in olive oil on medium heat for 2-3 minutes. Add the wine and bring to boil. Lower the heat and let the sauce simmer until reduced to about half. It takes about half an hour. Season with salt to taste. RECIPE FROM: http://www.spanishfoodblog.com Uncle Dirty Dave's Archives MMMMM .... The world holds 300 pounds of insects for every pound of human. --- BBBS/Li6 v4.10 Toy-5 * Origin: Prism bbs (1:261/38) .