DUCK BREAST WITH CHICKPEA PUREE (HUMMUS) AND CRANBERRY SAUCE
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Chef
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Kitchen
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WARE
Ingredients
| Breast with skin | 200-300 gr. |
| Chickpeas | 100 gr. |
| Cranberry | 100 gr. |
| Honey | 50 gr. |
| Balsamic vinegar | 20 gr. |
| Orange | ½ PCS |
| Lemon | One slice |
| Salt, pepper, sugar | taste |
PREPARING CHICKEN
STEP ONE
Soak chickpeas in water for 12 hours
STEP TWO
Boil chickpeas
Wash out, put in water and cook until readiness. Pour the finished hot chickpea with cold water, wipe between the hands to remove the film from it
STEP THREE
PUNCHING chickpeas WITH A BLENDER
Add a little water to the peeled chickpeas to get necessary consistency. Add salt, pepper and lemon juice to taste. Break it through the blender
COOKING DUCK BREAST WITH VEGETABLES:
STEP FOUR
MAKING CUTS
Make not deep cuts on the duck breast, rub it with oil, salt and pepper
STEP FIVE
Pour oil into a frying pan
STEP SIX
FRYING DUCK BREAST
We are waiting for the pan to heat up and spread the duck breast on it with the skin down. Add a sprig of thyme or rosemary as desired. Fry the breast on both sides
STEP SEVEN
SENDING THE BREAST TO THE OVEN
Coat the breast with honey, then send the breast to the oven for 10 minutes at a temperature of 160 degrees.
STEP EIGHT
FRY VEGETABLES
Cut bell pepper, onion into large pieces, fry in a small amount of oil
PREPARING CRANBERRY SAUCE:
STEP NINE
PUT THE CRANBERRY AND SUGAR ON THE HEATED PAN
STEP TEN
Squeeze the cranberry with the spoon
We warm sugar on a slow fire and crush cranberries with a spoon, add balsamic vinegar and orange juice
STEP ELEVEN
BROWNING INGREDIENT
Stir all the ingredients until the sauce becomes thick
STEP TWELVE
READY SAUCE WIPE THROUGH A Sieve
STEP THIRTEEN
DECORATION
Collect the finished dish and decorate with fried vegetables, cranberry sauce
