Duck with red currants sauce and French purple tagliatelle ("Rendez-vous français" duck)


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Categories:Duck Recipes / Main Courses / Pasta / French Recipes / Christmas recipes / Oven baked recipes /





Duck dishes are some of the finest of French gastronomy, which I invite you to discover with this recipe for celebration.
 
The French know how to appeal you with the characteristic refinement and good taste, and duck breast prepared by the French recipe is pure expression of talent combined with a perfect cooking technique to obtain the tender roast duck.
 
The combination with red currant sauce brings a touch of seduction, and the original garnish (black currant-flavored pasta) completes the flavors.
 
Prior to presenting the recipe, I have to add one more thing: prepare a special atmosphere, to highlight this recipe and be ready to charm and ... to be charmed. Once you taste the duck breast, I assure you will remain out of words!

Ingredients:
-2 Duck breasts
-Cranberry-liquor
-150 ml of rose wine
- Red currants sauce (or currant jam)
-Butter
-Salt
-Pepper
-Cranberry-flavored pasta (French product) -400 gr
-2 Cloves of garlic
-1 Teaspoon of chili paste (optional)


This is how French purple pasta look like.


Boil the pasta in salted water for 2-3 minutes. The package says 6 minutes, but three are sufficient. Taste them to make sure they are done.


Drain the pasta and pass them under running cold water, then let them drain.


Melt a tablespoon of butter and add the pasta.


Put them a little butter, then add 2 tablespoons of liqueur.


Mix and add 2 tablespoons red currant sauce (it's like a fruit jelly, so you can put jam). Sprinkle salt and pepper.


Mix and then transfer the pasta in a baking dish.


Give the pasta in the oven at 100 degrees, enough to keep warm until the duck is done.
 
Place a tablespoon of oil and a tablespoon of butter in a pan and let the butter melt. Flavor with 2 crushed cloves of garlic.


Notch the duck breasts, sprinkle with salt and pepper and put them to fry with the skin down.


Cook over medium heat to high. It's very good to cover the pan with a lid.


After 3 minutes, roll the meat over. If you want a more interesting steak, brush the crust with a little super-spicy chili paste. Leave it for 2 more minutes and roll again.


The roasting sequence is: 3 minutes on the skin side, 2 minutes on the other side, and then 2 minutes on the skin side and another minute on the other side. Total 8-9 minutes on high heat. You will get a medium baking and a beautiful crust. If you press the duck breast it should be soft-elastic.


Very Important: Do not puncture or pressure the meat. You want a juicy steak, so keep all the juices inside.
 
Then remove the duck breasts, put them in a pan and cover with a lid or aluminum foil. Duck continues to bake, even outside the pan.



Pour into the remaining sauce 150 ml of rose wine. Be careful to not have a fire too high ( it is better to reduce to minimum) so that you can add alcohol and to "flame" the pan. If you have the necessary conditions and want to flame, it's very ok to do this, but if not, it's better to reduce the heat.


Let it boil until the alcohol evaporates and until it reduces by half. Then add a tablespoon of liqueur. Stir.


Add 2 tablespoons of red currant sauce.


Then add a teaspoon of chili paste and sauce. The combination of sweet-spicy-alcohol will have interesting effects ;)


Stir and turn off the heat.


Remove the lid and observe that there is some sauce drained out of the meat. Add the sauce from the meat over the sauce in the pan.


Slice the duck breasts following the initial notches.


Average baking means to be pink in the middle, but without blood.


Place the duck slices over hot pasta.


Drizzle with sauce.


Arrange individual portions elegantly.



Sprinkle again with dressing.


Delicious, elegant, dreamy!
 
French cuisine shows us once again what "haute cuisine" means. If you prepare this duck you will become a true "cordon bleu" (term used to flatter a chef and to recognize the value).


Enjoy your meal!