Duck breast with Roquefort Sauce
Instructions
Peel the pears, cut them in quarters and deprive of the core.
You heat the sugar in a saucepan to medium heat and, when it starts to caramelize, join the Barbaresco and spices and bring to a boil.
Add the pears and cook at low heat for 10 minutes, then remove from heat and keep aside.
Prepare the sauce: fry the onions gently in a saucepan with the butter for 5 minutes, then pour in the broth and let the mixture reduce by half.
Add the cream and continue cooking until obtaining a creamy sauce, then pass through a sieve, collected in the saucepan and add the Roquefort, using an electric mixer.
Finally, adjust the salt and pepper sauce.
Sprinkle with salt and pepper the duck breasts and cook on each side in a pan with lard, moderate heat for 8-10 minutes, then let them rest on a grid.
Cut out the pears and place them into four individual dishes with duck breasts, also sliced, and cheese sauce.
Garnish the preparation with some fresh mint leaves and serve with garnish of rosettes of mashed potatoes au gratin in the oven.
Ingredients and dosing for 4 persons
- 2 boneless duck breasts (300 g each)
- Salt
- White pepper
- 25 g of lard
- Some leaves of mint for garnish
- For pears to barbaresco:
- 2 pere
- 1/2 teaspoon of sugar
- 25 cl of barbaresco
- 1/2 stick of cinnamon
- 2 cloves
- 2 grains pepper
- 1 pinch of cardamom
- For the sauce:
- 1/2 chopped onion
- 10 g of butter
- 2 tablespoons of red wine vinegar
- 4 tablespoons of red wine
- 25 cl of duck broth
- 10 cl of cream
- 50 g of roquefort cheese
- Salt
- White pepper