Duck breast with blueberries

09532 duck breast with BLUEBERRIES INGREDIENTS for 4 PEOPLE 500/800 g of duck fillets with skin, 150 g of blueberries, 20 g butter, 3 tablespoons of vinegar, 2 tablespoons of sugar, 2 teaspoons cognac or brandy, salt and pepper.

PROCEEDING In a pan take foaming butter, lay the duck fillets with skin side down and cook lively flame for 10 minutes, then turn them over and let them bake for another 10 minutes.

Drained, place fillets on a plate and lean over a cutting board, let them so for 10 minutes.

From the frying pan of cooking eliminated almost all the fat, then lay the fillets and heat to spirited flame, add salt and pepper.

Wet at this point with the cognac, tilt the Pan slightly towards the stove so that the liquor is kindled, withdrew immediately from the fire and let the flame goes out.

On kelp and add the blueberries.

Pour the sugar and vinegar and cook over lively flame 5?.

Shaking the Pan often.

Cut the fillets into slices, arrange on a serving dish and sprinkle them with the cranberry sauce.

Serve immediately.