Duck fillet with a colorful garnish
Duck fillet with a colorful garnish. Difficulty: 2/5. Serves 2. Pairs with red wine.
Ingredients
| 2 бр. | duck fillet (about 600 g) |
| 400 г | pumpkin |
| 250 г | white cabbage |
| 150 г | red cabbage |
| 50 г | broccoli |
| 4 бр. | cherry tomatoes |
| 2 с.л. | honey |
| 40 г | butter |
| 20 мл | oil |
| 1 с.л. | soy sauce |
| — | salt and black pepper |
Instructions
Make rhomboid cuts across the skin of the fillet, without reaching the meat. Season it with salt and black pepper. Heat the oil in a pan and sear the fillet for 4 to 8 minutes on each side, placing it skin-side down first. The searing time depends on whether we like the meat rare (à l'anglaise) or prefer it more well done.
Separately, cut the two kinds of cabbage into thin strips, the pumpkin into cubes, the cherry tomatoes into halves, and break the broccoli into individual florets. Braise them for 10 minutes in 20 g of butter and season with salt and black pepper.
In a saucepan, heat the honey, the soy sauce and the remaining butter and, once the mixture boils, remove it from the heat and leave it to cool for no more than one minute.