Good Lifestyle

AsLamb, Buffalo and Rabbit, Duck does not make any love of the house cooker. The problem is that duck is considered a restaurant food, a fantasy ingredient that requires a dominant toque deft touch to prepare. Not even near. All it takes is a hot pan and a little salt and pepper to cook a wet and juicy duck breast that will rival the supermarket steak that you might have instead. Seven ingredients and 15 minutes give a train of heads of 2 years to learn to prepare.

Nutrition:270 calories, 10 g of grease (3 g saturated), 290 mg of sodium

Serve 4

You will need

4 small duck tits or
2 big tits (about 1 lodgment total)
Black salt and pepper
2 shallots, minced
16 cherries, stung and chopped roughly
1/4 cup of low sodium chicken broth
1/4 cupbalsamic the vinegar

How to do it

1. Heat a large pan over medium heat.
2. Use a sharp knife to mark the skin on each duck breast, cut 1/2 "diamonds over the entire surface.
3. Season everywhere with black salt and pepper.
4. Add the duck breasts to the pan, cutaneous side and cook for 5 to 6 minutes, until a lot of fat has rendered and the skin is a deep golden brown.
5. Return and cook for 3 to 4 minutes, until the duck is firm but yielding, like a nerve ball.
6. Transfer to a cutting board and let stand for 5 minutes.
7. While the duck rests, throw everything except a slim film of duck fat. (If you really want to indulge, roasted at your breakfast, in part of the fat the next morning.)
8. Add the shallots to the pan and cook for 1 minute before adding the cherries.
9. Cook for 2 minutes, then pour in stock and vinegar.
10. As a result of about 3 minutes, until the liquid is half. Season with black pepper.
11. Finely slicing the duck and divide between four plates. Serve with cherry-balsamic spoon sauce

Eat

Take comfort in the fact that most of the duck fat is a healthy fat. But in good health or not, each type of fat, whatever the source, 9 calorie packs per gram, more than twice what you will take into a gram of carbohydrates or proteins. If you are looking to take this dish as low as it goes, simply follow the recipe, but after the duck was resting on the cutting board, use a knife to cut the upper layer of crispy grease. Why not remove it before cooking? Because it will help isolate and refresh the breast while cooking, leaving you with a more obvious meat, even after the fat is gone.

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